Last week at the grocery store, I spotted some unique mushrooms. They were called Bunapi mushrooms. I was not familiar with them, but they looked healthy, so I brought them home.
Looking up Bunapi mushrooms on the web, I found that they were a product of the Hokto Mushroom Company. They created them in an attempt to create Bunashimeji mushrooms. The Bunapi are also known as white beech mushrooms.
I cooked them like I cook other mushrooms, sauteeing them in oil and seasoning with herbs and garlic.
Bunapi are a bit tough. They cook up like shiitake, in that they take a bit of time to cook (unlike portobello or button mushrooms that cook up quickly.) They are a bit chewy when they are cooked, but add attractive texture to dishes.