Honshimeji Mushrooms “Beach Style”

In every great coastal area—be it Brazil, the Mediterranean, San Francisco, or the tropics—there’s a signature seafood stew, one that defines the culinary identity of the region: moqueca, bouillabaisse, cioppino, sopa de mariscos. At Vedge, we have our own staple meal that we love to serve in the summer, based not on seafood but on an extraordinary type of mushroom, the honshimeji or beech mushroom. When I first started working with brown and white beech m