Similar to how the white button mushroom is an albino version of the crimini, our Alba Clamshell is an albino strain of the Brown Clamshell. The versatile Alba 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.
Chef's Tips: 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.