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White Alba Clamshell Mushrooms, also known as Hon-Shimeji, grow in dramatic clusters and offer a sought-after mild shellfish flavor.  They feature a pearly white color and quarter-size cap that retains a crunchy texture even after cooking.  Some chefs like to blanch the Alba Clamshell in salted water for two minutes before sautéing them. This reduces the mushroom’s natural astringency, softening the flavor profile.   Impress family and friends by adding this specialty mushroom to pastas, soups, salads, sauces, seafood, pork and chicken dishes.