The versatile Clamshell™, also known as Hon- or Buna-Shimeji, is distinguished by its mild shellfish flavor. It's quarter-size caps with 2 to 3 inch white stems retain a crunchy texture even after sautéing.
We recommend a hot sauté to coax the most flavor out of this mushroom. The Alba Clamshell™ is a pleasant addition to seafood soups or bisques, stews, sauces, or stir-fries. They have a good shelf life, and the creamy white caps of the Alba Clamshell™ are attractive in produce and restaurant presentations. Certified organic by QAI.
Crisp to crunchy texture, with an almond aroma, and shellfish-like flavor, the Alba Clamshell™ is excellent with fish and shellfish. It likes olive oil, garlic, tomato, red bell pepper, citrus juices, and thyme, and pairs well with Sauvignon Blanc.
Some chefs like to blanch the Alba Clamshell™ in salted water for two minutes. This reduces the mushroom's natural astringency, softening the flavor profile. Drain and cool, then proceed with chosen recipe. Excellent in salads: cut or tear into strips.