Emma Wilson
Beech mushrooms, also known as clamshell mushrooms or buna-shimeji, come in two varieties: brown and white. They are native to East Asia and are cultivated in the US, Europe, and Australia. They are easy to clean and cook, and can be used in a variety of dishes, such as soups, stir-fries, salads, and sauces. They have a slightly crunchy texture and a nutty flavor when cooked. Here are some tips on how to prepare and cook beech mushrooms to enhance your culinary creations.
| Characteristics | Values |
|---|---|
| Storage | Store in a paper bag in the refrigerator |
| Cleaning | Wipe with a damp paper towel or quick rinse under cold water |
| Preparation | Trim the bottom of the stem, break into smaller clusters, and season |
| Cooking | Sauté, roast, stir-fry, or fry |
| Taste | Savory, nutty, bitter, crunchy |
| Recipes | Mushroom dip, soup, stir-fry, salad, steak topping, hot and sour shimeji rolls, crispy roasted beech mushrooms |
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Cleaning and preparation
Beech mushrooms, also known as clamshell mushrooms or buna-shimeji, come in two varieties: brown and white. They are native to East Asia and are cultivated in the US, Europe, and Australia. They can be purchased at Trader Joe's, Asian markets, and specialized supermarkets, and are typically sold in clusters or pints.
When preparing beech mushrooms, the first step is to clean them. Unlike other vegetables, mushrooms should not be soaked in water as they will become soggy. Instead, use a damp paper towel to wipe each mushroom individually, removing any dirt or debris. Alternatively, you can give them a quick rinse under cold water to ensure they are clean.
Once they are clean, you will need to trim and separate the mushrooms. Cut off the bottom of the stem, and then break them into smaller clusters or individual stems. Discard the bases.
At this point, the mushrooms are ready to be cooked. However, if you are not planning to cook them immediately, beech mushrooms are best stored in a paper bag in the refrigerator, which allows them to breathe. They can be kept this way for up to a week.
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Sautéing
Preparing the Mushrooms
Before cooking, dust off any dirt particles from the mushrooms and trim the bottom of the "bouquet" of mushrooms. Separate the mushrooms into smaller clumps of 1-3 mushrooms to prepare them for sautéing.
Heat a skillet over medium heat and add 2-3 teaspoons of a neutral oil or butter. Add the mushrooms and cook for 3-7 minutes, stirring or tossing frequently until they are slightly browned and tender.
Seasoning and Serving
Season the mushrooms with salt and pepper, and garnish with herbs such as basil or cilantro if desired. Serve as a side dish or use as a topping for grilled steaks, roasted poultry, or mushroom toast. They can also be added to a salad, stir-fry, or served over rice or noodles.
Beech Mushroom Marinade
Beech mushrooms can also be marinated after sautéing. The marinade typically includes fresh ingredients like basil, cilantro, ginger root, and garlic, along with dry spices and sesame oil or toasted sesame oil for an Asian flair. The mushrooms absorb the marinade quickly and can be eaten immediately or stored in the fridge for later.
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Roasting
Preparation
Firstly, you will need to trim the beech mushrooms by removing the bottom of the stem and breaking them into smaller clusters. Then, give them a quick rinse under cold water to clean them. It is important not to soak them, as they can become soggy.
Seasoning
Pat the mushrooms dry with a paper towel and place them on a large baking sheet. Drizzle them with olive oil, vinegar, and tamari (soy sauce). Sprinkle with several grinds of pepper and toss to coat. You can also add salt, fresh herbs like parsley and thyme, or a pat of garlic butter for extra flavour.
Preheat your oven to 450°F (or 350°F if you prefer a lower temperature). Spread the mushrooms in an even layer on the baking sheet and roast for 18 to 20 minutes, or until they are tender and
Serving
Remove the roasted beech mushrooms from the oven and season with additional salt and pepper, if desired. Serve them immediately as a side dish, or add them to other dishes like stir-fries, soups, salads, or pasta. They are a delicious and versatile ingredient that can elevate any meal. Enjoy!
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Shimeji rolls
Shimeji mushrooms, also known as beech mushrooms, are a type of edible mushroom native to East Asia and parts of Northern Europe. They are a good source of zinc, fiber, and potassium, and have a nutty, savory flavor.
Ingredients:
- Shimeji mushrooms (white or brown)
- Thin slices of meat (about 6 inches long)
- Oil (preferably sesame oil)
- Cornstarch
- Chicken stock
- Soy sauce
- Rice wine vinegar
- Garlic
- Ginger
- Fresh herbs (optional)
Instructions:
- Prepare the shimeji mushrooms by cutting off and discarding the base that binds them together. Separate the mushrooms into small clusters of about 3-5 mushrooms. Keep them small enough to be eaten in one bite.
- Place the meat in the freezer for 30 minutes to make slicing easier. Thinly slice the meat into pieces of about 6 inches in length.
- Wrap each cluster of mushrooms in a slice of meat. Store the wrapped mushrooms seam-side down until ready to cook.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Brown the mushroom rolls on all sides, then remove them from the pan and set aside on a baking sheet.
- In the same pan, heat some more oil and add the garlic and ginger. Sauté for 2 minutes or until aromatic.
- In a separate jar or bowl, mix together cornstarch, chicken stock, soy sauce, and rice wine vinegar.
- Pour the sauce mixture into the pan and simmer until it thickens.
- Return the mushroom rolls to the pan and coat them with the sauce. Simmer for a few minutes until the rolls are cooked through.
- Garnish with fresh herbs, if desired, and serve hot.
This recipe creates a delicious appetizer or side dish, perfect for those who enjoy the savory, nutty flavor of shimeji mushrooms.
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Salads and soups
Beech mushrooms, also known as shimeji mushrooms, are native to East Asia and grow in small clusters. They are available in brown and white varieties and have a chewy, crunchy texture and a nutty, earthy flavour. They are incredibly versatile and can be used in a variety of dishes, including salads and soups.
Salads
Beech mushrooms are a great addition to salads due to their crunchy texture. To prepare them for a salad, start by trimming the bottom of the stems and separating the mushrooms into small clusters. Heat some oil in a pan over medium-high heat and add the mushrooms with a pinch of salt. Cook for 3-4 minutes, stirring often, until the liquid released by the mushrooms evaporates. Be careful not to let the mushrooms brown. Transfer the mushrooms to a bowl and let them cool for about 10 minutes. For a zesty dressing, combine black vinegar, soy sauce, oyster sauce, sesame oil, sugar, garlic, and Thai chilli in a small bowl. Stir until the sugar dissolves, then pour the dressing over the mushrooms. This salad can be served immediately or chilled in the refrigerator for up to three days.
Soups
Beech mushrooms add a rich, earthy flavour to any soup base. To make a hearty and flavourful soup, start by sautéing onion, garlic, carrots, and celery in a pot over medium heat until the vegetables are soft. Add the beech mushrooms and stir-fry for a couple of minutes until they release their juices. Pour in chicken or vegetable broth, bring the soup to a boil, then reduce the heat and let it simmer for 20-30 minutes. Season with salt and pepper to taste. You can also add beech mushrooms to miso soup, beef stew, ramen, or egg drop soup towards the end of cooking and let them simmer for a few minutes until tender.
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Frequently asked questions
Store beech mushrooms in a paper bag in the main part of the refrigerator. This allows them to breathe and get good airflow.
Clean beech mushrooms with a quick rinse. Slice off the base of the mushroom clump, then rinse. Don't soak them, as they may become soggy.
Beech mushrooms can be cooked in a variety of ways. Here are some recipes:
- Sautéed beech mushrooms with garlic and butter
- Crispy roasted beech mushrooms
- Beech mushroom rolls
- Beech mushrooms stir-fried with butter and garlic, served as a steak topping
- Beech mushrooms tossed in egg drop soup or hot and sour soup
