Laura Smith
Clamshell mushrooms, also known as brown beech mushrooms, are a versatile ingredient that can be used in a variety of dishes. They have a slightly bitter and tough texture when raw, but cooking them brings out a nutty flavour that complements meats, poultry, and game. They can be sautéed, stir-fried, or added to soups, stews, and sauces. When preparing clamshell mushrooms, it is important to first clean them with a damp paper towel to remove any dirt and debris, but not to soak them in water. Then, simply heat some oil in a pan, add the mushrooms, and cook until they are browned and tender. From here, you can add various seasonings and sauces to create a delicious dish.
| Characteristics | Values |
|---|---|
| Storage | Store in a paper bag in the refrigerator |
| Cleaning | Wipe with a damp paper towel to remove dirt and debris; do not soak in water |
| Preparation | Slice off the base of the mushroom clump; rinse; cook on medium heat for 3 minutes |
| Seasonings | Soy sauce, lime juice, Sriracha, sesame oil, kosher salt, Italian seasoning, olive oil, chicken broth, balsamic vinegar, thyme, black pepper, red chilli pepper, mirin, mustard, watercress, garlic, shallots, butter, vegetable broth, Italian parsley, basil, pesto, heavy cream, cilantro |
| Cooking methods | Sautéing, stir-frying, grilling, roasting |
| Dishes | Side dish, garnish, ingredient for pasta, pizza, stews, soups, sauces, stir fry, risotto, ramen, mushroom toast, hummus, cream cheese sandwiches, wraps |
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What You'll Learn
Storing and cleaning clamshell mushrooms
Storing clamshell mushrooms
Clamshell mushrooms, also known as beech mushrooms, have a long shelf life of up to two weeks if stored properly. They are best when consumed fresh within two to three days of purchase. To store them, first, clean the mushrooms with a damp paper towel to remove any dirt or debris. Then, place the mushrooms in an airtight container lined with a damp paper towel and store them in the refrigerator.
If you are not planning to use them right away, you can also wrap them in paper towels and place them in open plastic bags (paper bags are even better) in the fridge. This will help them stay fresh longer.
Cleaning clamshell mushrooms
When cleaning clamshell mushrooms, it is important to remove any dirt or debris. Here are some steps you can follow:
- Rinse the mushrooms under cool running water.
- Lightly scrub them with a clean brush to remove any dirt or debris.
- Once the mushrooms are washed, gently wipe them with a damp cloth.
- Cut away any tough or discolored stems.
- If the mushrooms are particularly dirty, you can place them in a large bowl of cold water and agitate them for 30 seconds to one minute. Do not soak them, as they will absorb water.
- If you are pan-frying the mushrooms, you can simply rub them down with a damp paper towel or brush them with a pastry brush instead of rinsing them.
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Sautéing clamshell mushrooms
Sautéing is a great way to prepare clamshell mushrooms, also known as brown clamshell or brown beech mushrooms. They have a crunchy texture and a slightly bitter, nutty flavour when cooked.
To start, separate the mushrooms from the bunch by hand and clean the individual mushrooms with a damp paper towel to remove any dirt and debris. Be careful not to soak them in water.
Next, heat a large sauté pan or wok to medium-high heat and add oil. Allow the oil to heat up for a moment before adding the mushrooms. Stir the mushrooms every 30-60 seconds until they begin to brown, which should take about 4-6 minutes.
At this point, you can add other ingredients like garlic, ginger, and herbs, as well as soy sauce, mirin, or balsamic vinegar for additional flavour. Continue cooking until the liquid has been absorbed.
Finally, adjust the seasoning with salt and pepper to taste.
Sautéed clamshell mushrooms make a delicious side dish or ingredient for pasta, pizza, or rice bowls. They pair well with meats, poultry, and seafood.
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Making a mushroom dip
Clamshell mushrooms, also known as brown beech mushrooms, have a slightly bitter and tough texture when raw, but acquire an appealing nutty flavour when cooked. They can be used to make a delicious mushroom dip, following the below recipe.
Firstly, you will need to clean the mushrooms. To do this, cut off the base of the mushroom clump with a knife, and then give the mushrooms a quick rinse to remove any dirt. Make sure not to soak them, as they can become soggy.
Next, heat a tablespoon of oil in a large skillet or frying pan over medium-high heat. Add the mushrooms and toss them in the oil, stirring every 30-60 seconds, until they begin to brown (around 4-6 minutes).
At this point, you can add other ingredients to taste. For a simple mushroom dip, add some garlic and cook for another minute. For a more complex flavour, add ginger, black pepper, crushed red chilli pepper, soy sauce, and mirin. Cook for another minute or so, stirring to combine, until the liquid has been absorbed.
Finally, transfer the cooked mushrooms to a food processor. For a basic mushroom dip, blend with full-fat cream cheese, Italian seasoning, and olive oil. Serve with crudites or pita chips, or use as a spread for sandwiches and wraps.
For a thicker dip, suitable for serving with meat, blend the mushrooms with chicken stock, soy sauce, rice wine vinegar, and cornstarch. This dip can be served as an appetizer with chopsticks, or as a main dish with steamed rice and wilted greens.
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Adding clamshell mushrooms to stir fry
Clamshell mushrooms, also known as brown beech mushrooms, have a rich, earthy flavour with a hint of nuttiness. They have a crunchy texture when raw and turn tender when cooked, making them suitable for stir-fries.
To prepare clamshell mushrooms for a stir-fry, start by cleaning the individual mushrooms with a damp paper towel to remove any dirt and debris. Be careful not to soak them in water. If you are using a cluster of mushrooms, cut off the base before cleaning.
- Heat oil in a wok or large pan over medium-high heat. You can use vegetable oil, butter, or olive oil.
- Add garlic and ginger to the pan. Sauté for about 30 seconds to 1 minute until fragrant.
- Add the clamshell mushrooms to the pan. Stir or toss the mushrooms until they are coated in oil. Continue to cook, stirring occasionally, for about 2-6 minutes, until they start to soften and brown.
- At this point, you can add other ingredients to the stir-fry, such as sliced bell peppers, onions, or green onion whites. You can also add protein, such as cooked chicken or quinoa.
- Continue to cook the stir-fry for another 1-2 minutes, stirring frequently, until all the ingredients are cooked to your desired level of doneness.
- Create a sauce by whisking together soy sauce, oyster sauce, sesame oil, and cornstarch. Pour the sauce over the stir-fry and mix well.
- Cook the stir-fry for an additional 1-2 minutes until the sauce thickens and coats the ingredients.
- Remove the stir-fry from the heat and serve immediately. You can serve it over cooked rice or noodles, or with a side of pasta or grilled meat.
Feel free to experiment with different ingredients and seasonings to create your own unique clamshell mushroom stir-fry!
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Clamshell mushrooms with steak
Clamshell mushrooms, also known as brown clamshell or brown beech mushrooms, are a versatile ingredient that can be used in a variety of dishes. They have a slightly crunchy texture and a bitter, nutty flavour. When cooked, they take on an earthy flavour that pairs well with meats, making them an ideal complement to steak. Here is a recipe for preparing and cooking clamshell mushrooms with steak:
Ingredients
- Clamshell mushrooms
- Steak (New York strip steak)
- Butter
- Garlic
- Shallots
- Broth
- Salt and pepper
- Mustard
- Watercress
Instructions
Start by cleaning the clamshell mushrooms with a damp paper towel to remove any dirt and debris. Do not soak the mushrooms in water. Cut off the base of the mushroom cluster, if necessary.
Prepare the steak by patting it dry and sprinkling it with salt and pepper. Heat oil in a large frying pan over medium-high heat. Cook the steak to your desired doneness, turning once, for about 3 minutes for a medium-rare steak that is browned but still pink in the centre. Arrange the steak on plates.
In the same pan, add butter, mushrooms, garlic, and shallots. Cook until the mushrooms start to brown, which should take about 2 minutes. Add the broth and season with salt and pepper. Simmer the mixture until most of the liquid evaporates, which should take about another 3 minutes.
Serving
Spoon the mushrooms over the steak. Add a dollop of mustard (about 1/8 teaspoon) to each piece of steak and sprinkle the plates with watercress.
Variations and Tips
- If serving clamshell mushrooms with red meat, you can add a small chopped sweet onion at the beginning. Sauté the onion in butter until translucent, and then add the mushrooms.
- For a vegan or vegetarian option, replace the broth with vegetable broth.
- To adjust the consistency of the mushroom mixture, use more or less broth. For a thicker mixture that goes well with red meat, use equal parts broth and heavy cream.
- Clamshell mushrooms can also be used in stir-fries, salads, omelettes, and as a pizza topping.
- If you cannot find clamshell mushrooms, you can use other types of mushrooms such as button mushrooms or enoki mushrooms.
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