Laura Smith
There are mushrooms that are commonly referred to as clam mushrooms. These include the brown clamshell mushroom, also known as the shimeji or beech mushroom, and the Alba Clamshell, which is the albino strain of the brown clamshell. The brown clamshell is slightly crunchy and has a bitter, nutty flavor when cooked. The Alba Clamshell has a crunchy texture and an almond aroma. Another mushroom that resembles a clam is the Southern Clam Shell, or Fomes fasciatus, a white rot fungus that grows on hardwood trees in southeastern North America, South and Central America, Australia, and Asia.
| Characteristics | Values |
|---|---|
| Common Names | Brown Clamshell, Alba Clamshell, Southern Clam Shell, Shimeji, Beech Mushroom, Buna-Shimeji, Hon-Shimeji |
| Colour | Brown, White |
| Flavour | Mild, Nutty, Earthy, Shellfish |
| Texture | Crunchy, Crispy |
| Use | Soups, Stews, Sauces, Stir-Fries, Pizza, Pasta, Bisques |
| Region | North America, South America, Central America, Australia, Asia, Europe |
| Tree | Beech, Hardwood |
| Fire Starting | Yes |
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What You'll Learn
The Southern Clam Shell
One of the most fascinating aspects of the Southern Clam Shell is its historical significance. It is believed that ancient civilisations coveted this mushroom for its fire-starting abilities. The interior trauma layer of the Southern Clam Shell can be harvested to obtain a material known as Amadou, which has been prized for millennia for its remarkable fire-starting properties, even in challenging weather conditions. This ancient connection with fire-starting is not limited to ancient civilisations; the Central Texas Mycological Society recognised the Southern Clam Shell as the "Mushroom of the Month" in July 2024, specifically highlighting its use as a tinder conch for starting fires.
Beyond its utilitarian value, the Southern Clam Shell also holds scientific interest. Researchers have explored the potential of using the Southern Clam Shell as a biosorbent for heavy metals due to its abundance and lack of current economic use. By drying and pulverising the fruiting bodies of the fungus, scientists have investigated its capacity to absorb copper compounds (Cu II) commonly found in wastewater. The experiments revealed that treating the prepared fungi with hot alkali enhanced its sorbent properties, making it an intriguing subject for further exploration in wastewater treatment.
In addition to its historical and scientific significance, the Southern Clam Shell connects us to a fascinating piece of ancient history. Ötzi, the 5,300-year-old mummy discovered frozen in the Alps, was found with Fomes fomentarius, the northern relative of the Southern Clam Shell. This discovery provides a glimpse into the ancient utilisation of fungi and their potential importance in the daily lives of our ancestors.
While the Southern Clam Shell, with its distinctive appearance and versatility, captures our imagination, it is important to distinguish it from another variety of mushroom commonly referred to as the "Clamshell Mushroom" or simply "Clamshell." This variety, known scientifically as Buna-Shimeji or Hon-Shimeji, comes in brown and white variants and is distinguished by its mild shellfish flavour. These mushrooms are cultivated in various regions, including the United States, Europe, and Australia, and are commonly used in cooking, adding a delightful crunch and flavour to dishes.
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Brown Clamshell Mushrooms
In terms of cooking and serving, Brown Clamshell mushrooms are quite versatile. They can be sautéed, grilled, or roasted to deepen their flavour. A quick sauté will bring out their flavour and improve their texture. They pair well with grilled veal, almond, cashew, garlic chives, thyme, and other ingredients. They are also suitable for soups, stews, sauces, stir-fries, and pizza toppings. When served with red meat, they can be combined with browned onions for a delicious flavour combination.
The Brown Clamshell mushroom is similar to the Alba Clamshell mushroom, which is an albino strain with white caps. Both varieties have versatile applications in cooking and are certified organic. The Alba Clamshell is also known for its crunchy texture and pairs well with fish and shellfish, complementing ingredients like olive oil, garlic, tomato, and thyme.
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Red Clam Mushrooms
The brown clamshell mushroom, also known as Hon- or Buna-Shimeji, has quarter-size caps with 2- to 3-inch white stems. They pair well with red wine sauces and Asian-influenced stir-fries. Roasting or grilling can deepen their flavour.
The Alba clamshell mushroom, on the other hand, is an albino strain of the brown clamshell. It has quarter-size white caps with 2- to 3-inch white stems and a crunchy texture. Like the brown clamshell, it is versatile and can be used in seafood soups, bisques, stews, sauces, or stir-fries. The Alba clamshell has a creamy white appearance and an almond aroma, making it an excellent pairing with fish and shellfish. It complements ingredients such as olive oil, garlic, tomato, red bell pepper, citrus juices, and thyme, and pairs well with Sauvignon Blanc.
While the red clam mushroom may be a less common variety, it is still part of the clamshell mushroom family, which is known for its unique characteristics and culinary applications.
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Alba Clamshell Mushrooms
Clamshell mushrooms, also known as Buna-Shimeji, are native to East Asia and are cultivated in the US, Europe, and Australia. They are usually found growing on beech trees, hence the name "brown beech mushrooms." They come in two varieties: brown and white.
The Alba Clamshell mushroom is an albino strain of the Brown Clamshell. It is distinguished by its mild shellfish flavor and crunchy texture, even after being cooked. Its quarter-sized caps and 2-3 inch white stems make it an attractive addition to dishes, especially seafood soups, bisques, stews, sauces, or stir-fries.
To prepare Alba Clamshells, some chefs briefly blanch them in salted water to soften their flavor profile. They can also be sautéed to enhance their flavor. The mushrooms pair well with fish and shellfish and complement ingredients like olive oil, garlic, tomato, red bell pepper, citrus juices, and thyme. They are also used in salads, omelets, and pizzas.
The Alba Clamshell is similar to the White Button mushroom, which is an albino version of the Crimini mushroom, in the same way that the Alba strain is related to the Brown Clamshell. This versatile mushroom is certified organic by QAI and has a good shelf life.
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Cooking with Clamshell Mushrooms
Clamshell mushrooms, also known as buna-shimeji, are a versatile ingredient with a mild shellfish flavour and a crunchy texture. They are native to East Asia and are cultivated in the US, Europe, and Australia. They are usually found growing on beech trees, hence the name "brown beech mushrooms". Clamshell mushrooms are a wonderful addition to your cooking repertoire and can be used in a variety of dishes.
Recipes
Clamshell mushrooms can be cooked in a variety of ways, including sautéing, roasting, and grilling. Here are some specific recipes and serving suggestions:
- Sautéed clamshell mushrooms: This simple recipe involves cooking the mushrooms with garlic, chicken broth, balsamic vinegar, and butter. The mushrooms can be seasoned with thyme, salt, and pepper, or for a brighter flavour, fresh herbs such as Italian parsley and basil can be added. This dish can be served as a side or used as an ingredient in pasta or pizza.
- Mushroom omelette: Beat 3 eggs and add salt and pepper. Cook for 2-3 minutes, then flip and add 1/2 cup of prepared mushrooms and 2 slices of provolone. Cook for another minute and serve with toasted bread and a green salad.
- Mushroom dip: In a food processor, blend 1 cup of prepared mushrooms with 8 ounces of cream cheese, 1 tablespoon each of Italian seasoning and olive oil. Serve the dip with crudites, pita chips, or use it in sandwiches and wraps.
- Stews, soups, and sauces: Clamshell mushrooms make a great addition to seafood soups, bisques, stews, and sauces. They complement meats, poultry, and game well and can be used as a garnish for steaks, roasts, chicken breast, and more.
- Stir-fries: Clamshell mushrooms can be added to stir-fries and pair well with Asian-influenced dishes.
- Chilli oil: Clamshell mushrooms can be cooked in chilli oil for a spicy kick. Heat olive oil with crushed red pepper and cook the mushrooms until tender. Sprinkle with salt and garnish with cilantro before serving.
Preparation and Cooking Tips
- Clamshell mushrooms have quarter-size caps with 2- to 3-inch stems that retain a crunchy texture even after cooking.
- A hot sauté is recommended to bring out the most flavour.
- The mushrooms have a good shelf life and an attractive appearance, making them well-suited for restaurant presentations.
- To soften the flavour profile, the mushrooms can be briefly blanched.
- Clamshell mushrooms pair well with olive oil, garlic, tomato, red bell pepper, citrus juices, thyme, and Sauvignon Blanc.
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Frequently asked questions
Clam mushrooms, also known as clamshell mushrooms, are native to East Asia and are cultivated in the US, Europe, and Australia. They are usually found growing on beech trees, hence the name beech mushrooms. They come in two varieties: brown and white.
Clam mushrooms have quarter-sized caps with 2 to 3-inch stems. The brown variety has white stems, while the white variety, Alba Clamshell, has creamy white caps.
Clam mushrooms have a crunchy texture and a mild shellfish flavor when cooked. They acquire a nutty flavor when cooked and pair well with meats, poultry, and game.
Clam mushrooms are often sautéed and added to soups, stews, sauces, or stir-fries. They can also be grilled or roasted to deepen their flavor.
