Beech Mushroom

Beech mushrooms may be introduced as soon as baby is ready for solids, typically around 6 months of age. Avoid foraging mushrooms to share with baby unless you are an expert mycologist as there are plenty of poisonous look-a-like species in the wild.

Beech mushrooms are native to East Asia, and Chinese, Japanese, and Korean immigrants introduced beech mushrooms to other parts of the world long ago. Today, most beech mushrooms come from farms that mimic their natural forest habitat, where fungi sprout from decaying trees, including their namesake, the beech. Two popular varieties are buna-shimeji (brown beech mushrooms) and hon-shimeji (pure white beech mushrooms). Beech mushrooms hold their shape and texture when exposed to longer periods of heat, as in dishes like buseot bokkeum, which features stir-fried beech, oyster, or shiitake mushrooms.

Yes. Beech mushrooms are a good source of fiber and offer a dash of iron, as well as potassium. Fiber helps baby’s developing gut microbiome, while iron supports healthy red blood cells, and potassium strengthens heart health.

Make sure to buy beech mushrooms from a reputable source and avoid foraging your own mushrooms unless you are an expert mycologist, as there are many poisonous species growing in the wild.

Yes. Beech mushrooms can be chewy and challenging for new eaters to break down in their mouths. To reduce the risk, finely chop the mushrooms (cap and stem) and cook fully. Dried mushrooms should be fully rehydrated in boiling water and chopped before serving. As always, make sure to create a safe eating environment and stay within an arm’s reach of a baby during mealtime. For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

No. Mushroom allergy is rare, although not unheard of. There have been reports of anaphylaxis, as well as rashes among those handling mushrooms. Mushrooms also contain chitin, a common carbohydrate found in crustaceans and insects that may contribute to an allergic response in certain individuals.

Individuals with Oral Allergy Syndrome (also called pollen food allergy syndrome), particularly those with sensitivity to mold, may also be sensitive to mushrooms. Oral Allergy Syndrome typically results in short-lived itching in the mouth and is unlikely to result in a dangerous reaction. Cooking mushrooms can help minimize and even eliminate the reaction.

Dried beech mushrooms may be preserved with sulfites. While sulfites are not a common allergen, certain individuals, particularly those with asthma, can have allergy-like reactions to added sulfites.  If sulfites are a concern, avoid ingredients such as sulfur dioxide, potassium bisulfate, potassium metabisulfite, sodium bisulfite, sodium metabisulfite, and sodium sulfite to name a few.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the amount over future meals.

Yes, although cooked beech mushrooms are easier for baby to digest. Cooking these mushrooms also helps lower the risk of foodborne illness.

Yes. Beech mushrooms are rich in fiber and fluid to support the gut’s microbiome, bulk up poop, and hydrate the intestines. Mushrooms also offer prebiotics, special carbohydrates that help friendly gut bacteria flourish. Introduce high-fiber foods like beech mushrooms gradually and regularly in baby’s diet as tolerated; a little gassiness or a few blowouts is just a sign that baby’s digestive system is adjusting, so no need to remove the food from the diet. Remember that pooping patterns can vary significantly from baby to baby. If you have concerns about baby’s pooping and digestive function, talk to your pediatric healthcare provider.