Laura Smith
Beech mushrooms, also known as buna shimeji or clamshell mushrooms, are native to East Asia and cultivated in the US, Australia and Europe. They are small, thin, and grow in clusters with round tops. They have a nutty, earthy flavour and crunchy texture. Beech mushrooms should always be cooked, as they have a bitter taste when raw. They can be cooked in a variety of ways, including sautéing, simmering, and grilling, and pair well with meats, poultry, and game. They are also commonly used in stir-fries, soups, salads, and pasta dishes.
| Characteristics | Values |
|---|---|
| Scientific name | Hypsizygus tessellatus |
| Other names | Buna shimeji, clamshell mushrooms, hon-shimeji, seafood mushrooms |
| Colour | Brown, white |
| Flavour | Savoury, nutty, earthy |
| Texture | Crunchy |
| Preparation | Clean with a quick rinse, slice off the base, cook on medium heat for 3 minutes |
| Seasonings | Soy sauce, lime juice, Sriracha, lemon, herbs, spices |
| Cooking methods | Sautéing, frying, grilling, roasting |
| Dishes | Salads, soups, stir-fries, pasta, pizza, ramen, risotto, stews, sauces, garnish |
Explore related products
Cleaning and preparation
Beech mushrooms, also known as buna shimeji or clamshell mushrooms, are native to East Asia but are now cultivated in the US, Australia, and Europe. They are a type of edible mushroom that grows on beech trees, as well as other hardwood trees, and are known for their unique flavour and texture.
Beech mushrooms should always be cooked before serving as they have a slightly bitter and tough raw taste and texture. To clean them, first, slice off the base of the mushroom clump with a knife. This will separate them into individual stems. Then, give the mushrooms a quick rinse under cold water to remove any dirt. Do not soak them, as they may become soggy.
Once cleaned, the mushrooms are ready to be cooked. Heat some oil in a pan over medium heat—a standard sesame oil is a good option. Add the mushrooms and cook for 3 minutes. Then, reduce the heat to medium and add your desired seasonings. Cook for a further 1-2 minutes.
A popular seasoning combination is soy sauce, lime juice, and Sriracha, which adds a punch of savoury, nuanced flavour. Alternatively, for a spicy kick, you can sauté the mushrooms in homemade chilli oil. To make the chilli oil, heat olive oil in a saucepan over medium heat and add crushed red pepper. Allow the oil to cool and infuse for at least a couple of hours.
Beech mushrooms are very versatile and can be added to a variety of dishes, including stir-fries, soups, salads, and pasta dishes. They are a great substitute for other mushrooms like shiitake or oyster mushrooms and can be used to elevate the flavour and texture of any meal.
Mushrooms: A Superfood for Kidney Health?
You may want to see also
Sautéing
Beech mushrooms, also known as bunapi shimeji mushrooms, are small, delicate mushrooms that grow in clusters. They have a mild, nutty flavour with a slightly crunchy texture. They are native to East Asia but are now cultivated all over the world.
Now it's time to add the mushrooms. Cook them for 2-7 minutes, stirring frequently, until they are tender and lightly browned. Season with salt and pepper to taste. You can also add a few pinches of kosher salt while cooking.
Sautéed beech mushrooms make a great side dish or topping for pizzas, pastas, salads, and even mushroom toast! They are incredibly versatile and can be used in a variety of dishes.
Bleach Fumes: Are They Harmful to Mushrooms?
You may want to see also
Using in stir-fries
Beech mushrooms are a versatile ingredient that can be used in a variety of dishes, including stir-fries. Here is a step-by-step guide on how to prepare and cook beech mushrooms for a tasty stir-fry:
Cleaning and Preparation:
Firstly, inspect the beech mushrooms and clean them if necessary. Store-bought mushrooms may not require cleaning, but it is important to check the packaging for any signs of condensation, inflation, or ammonia smell, which may indicate spoilage. To clean the mushrooms, gently wipe them with a damp cloth or paper towel. Avoid soaking them in water as they can become soggy. Trim the ends of the stems if needed to ensure only the tender portions are used.
Cooking the Stir-Fry:
For a mushroom stir-fry, heat some oil in a wok or large skillet over high heat. You can use peanut oil, vegetable oil, or olive oil. Add thinly sliced onions and stir-fry for about 2 minutes until they start to soften. You can also add other vegetables like celery at this stage.
Next, add the beech mushrooms and continue stir-frying. If using white and brown beech mushrooms together, add the white mushrooms first as they take slightly longer to cook. Stir-fry for 2-3 minutes until the mushrooms are tender but still crisp. You can also add other types of mushrooms like shiitake or enoki for added texture and flavour.
Seasoning and Serving:
Season the stir-fry with soy sauce, sugar, and sesame oil to taste. You can also add aromatics like garlic and ginger towards the end of cooking for extra fragrance and flavour. Stir everything together for about a minute until the sauce thickens. Serve the beech mushroom stir-fry immediately. It tastes great over rice or noodles for a complete meal.
Variations:
Beech mushrooms are very versatile and can be combined with various ingredients. You can add sliced bell peppers or tofu for a vegetarian option. For a heartier dish, you can marinate and cook chicken slices separately, then add them to the stir-fry along with the mushrooms. Garnish with fresh green onions and chilli pepper for an extra kick.
Mushrooms: Surprising Sugar Facts and Healthy Options
You may want to see also
Explore related products
Making mushroom rolls
Beech mushrooms, also known as buna shimeji or clamshell mushrooms, are native to East Asia and cultivated in the US, Australia, and Europe. They are small and thin, with round tops and a crunchy texture. They have a nutty, earthy, and savory flavor.
Ingredients:
- 10 ounces of brown and white beech mushrooms, trimmed and separated
- 5 tablespoons of extra virgin olive oil
- 1/2 tablespoon of crushed red pepper
- Lean meat, thinly sliced (e.g., beef tenderloin, venison, or chicken)
- Garlic
- Ginger
- Hot chili
- Cilantro (optional)
- Chopped Italian parsley and fresh basil (optional)
- Lime juice
- Soy sauce
- Sriracha (optional)
- Steamed rice and wilted greens (for serving)
Instructions:
Step 1: Prepare the Mushrooms
Slice off the base of the mushroom clumps and give the mushrooms a quick rinse. Do not soak them, as they may become soggy.
Step 2: Cook the Mushrooms
Heat a large skillet over medium heat and add sesame oil (standard, not toasted). Add the mushrooms and cook for about 3 minutes. Reduce the heat to medium and add your desired seasonings. Cook for an additional 1-2 minutes. You can add soy sauce, lime juice, and Sriracha for a savory and nuanced flavor.
Step 3: Make the Chili Oil (optional)
If you want to add a spicy kick to your mushroom rolls, make some chili oil. Heat 4 tablespoons of olive oil in a small saucepan over medium heat for 1-2 minutes. Remove from the heat just before it starts to sizzle. Stir in the crushed red pepper, then set aside to cool for at least two hours. Transfer the infused oil to a glass jar and let it sit for up to 24 hours for even more heat.
Step 4: Assemble the Rolls
Wrap the cooked mushrooms in thin slices of meat. You can use any lean meat that can be thinly sliced, such as beef, venison, or chicken.
Step 5: Simmer the Rolls
Add the mushroom rolls back to the pan and simmer in a rich hot and sour sauce with garlic, ginger, and hot chili. Cook until the sauce thickens and the mushrooms are cooked through. Spoon the sauce over the rolls occasionally as they cook.
Step 6: Serve
Serve the mushroom rolls as an appetizer with chopsticks, or as a main dish with steamed rice and wilted greens. Garnish with cilantro and a squeeze of lime juice.
Enjoy your delicious and creative beech mushroom rolls!
Beyond Burger: Mushrooms or Not?
You may want to see also
Storing
Firstly, when purchasing beech mushrooms, choose those that are firm, with intact, unblemished caps and stems that are not slimy. Avoid any mushrooms with brown spots or other signs of spoilage.
Once you have fresh beech mushrooms, it is important to store them properly. Beech mushrooms should be kept moist but not wet. Their delicate caps can become slimy if exposed to excessive moisture. Therefore, it is best to store them in paper bags, which allow the mushrooms to breathe and prevent moisture buildup. Place the mushrooms in a single layer and fold over the top of the bag. You can also wrap them loosely in paper towels.
Store the paper bag in the refrigerator's crisper drawer, which provides stable temperatures and higher humidity. If your refrigerator lacks a crisper drawer, place the bag in the coldest part and cover it with a damp paper towel. Do not wash the mushrooms before storing, as this can lead to spoilage. Instead, gently rinse them with cold water and pat them dry when you are ready to use them.
Fresh beech mushrooms are best used within two to three days of purchase, as they have a short shelf life. Alternatively, you can dry the mushrooms and store them in a sealed container away from moisture. You can also freeze them by washing and placing them in a Ziploc bag.
Mushroom Hunting: Best Seasons and Locations
You may want to see also
Frequently asked questions
Beech mushrooms (Hypsizygus tessellatus) are a type of edible mushroom that grows on beech trees, as well as other hardwood trees. They are small, thin, and grow in clusters with round tops. They have a nutty, earthy, and savory flavor with a crunchy texture.
Beech mushrooms should always be cooked before consuming. To prepare them, slice off the base of the mushroom clump, then give them a quick rinse. Cook them on medium heat for 3 minutes using sesame oil, add seasonings, and cook for another 1-2 minutes. You can add soy sauce, lime juice, Sriracha, or any other herbs and spices of your choice.
Beech mushrooms are a versatile ingredient that can be added to stir-fries, soups, salads, pasta dishes, and more. They are commonly used in Japanese and other Asian cuisines but are gaining popularity in Western cooking as well. They can be sautéed and used as a garnish for steaks, roasts, chicken, and pork chops. They can also be added to ramen, soba noodles, tofu stir-fry, or used as a pizza topping.
