The brown beech mushroom is a native of East Asia. It is now cultivated in parts of Europe, North America, and Australia. Traditionally it has been used as a medicinal mushroom in Japan. It is high in protein, and a good source of B vitamins such as niacin, riboflavin as well as vitamin D and other minerals. The mushrooms are quite bitter when raw, but cooked, they have a slightly nutty flavor.
Available on an agar plate or as liquid culture in a sterile syringe. Plates and liquid culture created to order to insure the highest quality.
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