Laura Smith
Clamshell mushrooms, also known as brown beech mushrooms, have a nutty, crunchy texture and a mild shellfish flavor. They are a tasty addition to any meal, whether as a side dish or incorporated into a pasta or pizza. To cook them, separate the mushrooms from the bunch and heat a large pan or wok to medium-high heat. Add oil and allow it to heat up, then toss in the mushrooms and stir frequently until they begin to brown. You can then add your choice of spices and seasonings, such as garlic, ginger, thyme, or chili oil, and continue cooking until the mushrooms are browned to your liking.
Characteristics and their values for sauteing clamshell mushrooms
| Characteristics | Values |
|---|---|
| Type of mushroom | Clamshell, also known as brown beech, buna-shimeji, or hon-shimeji |
| Mushroom characteristics | Mild shellfish flavor, quarter-sized caps, 2-3 inch white stems, crunchy texture |
| Storage | Store in a paper bag in the refrigerator, not the produce drawer |
| Cleaning | Rinse and slice off the base of the mushroom clump |
| Pan | Large saute pan or wok |
| Oil | Olive oil, chilli oil, or any oil of your choice |
| Temperature | Medium-high heat |
| Cooking time | 4-6 minutes, stirring every 30-60 seconds |
| Add-ons | Ginger, garlic, black pepper, red chilli pepper, soy sauce, mirin, chicken/vegetable broth, balsamic vinegar, butter, thyme, Italian parsley, basil, pesto |
| Serving suggestions | Grilled fish or chicken over rice, pasta, pizza, salad, omelet, dip, or as a garnish |
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What You'll Learn
Preparation and cooking time
Clamshell mushrooms, also known as brown beech mushrooms, have a nutty flavour and crunchy texture. They are cultivated in the US, Europe and Australia and can be found in grocery stores, health food stores and farmer's markets.
To prepare your clamshell mushrooms, first, store them in a paper bag in the refrigerator. Then, clean them with a quick rinse, slicing off the base of the mushroom clump beforehand.
To cook your clamshell mushrooms, you will need a large skillet or wok, oil (preferably olive oil), salt, pepper, butter, thyme, and garlic. You can also add chicken or vegetable broth and balsamic vinegar.
- Heat oil in your skillet or wok over medium-high heat.
- Add the mushrooms and toss to coat with oil.
- Cook, stirring every 30-60 seconds, until the mushrooms begin to brown (about 4-6 minutes).
- Add garlic and cook for another 1-2 minutes.
- Add black pepper and any other desired seasonings, such as crushed red chilli pepper.
- If using, add broth and balsamic vinegar, and turn the heat up to high.
- Let the liquid come to a boil and cook until almost all the liquid has evaporated.
- Turn off the heat and stir in butter and thyme.
- Taste and adjust seasoning with salt and pepper as needed.
The total cooking time for this recipe is around 15-20 minutes, depending on your desired level of doneness for the mushrooms. Enjoy your sauteed clamshell mushrooms as a side dish or ingredient for pasta, pizza, or rice bowls!
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Oil temperature and cooking time
Clamshell mushrooms are best cooked at a high temperature. Heat a large skillet or wok to medium-high heat. Add oil and allow it to heat up for a moment. You should see the oil just beginning to smoke.
Add the mushrooms and toss them to coat with oil. Cook the mushrooms, stirring or tossing constantly, for 4 to 6 minutes. You should see the mushrooms beginning to brown and become tender.
Cook for about 10 minutes, stirring occasionally, until the mushroom juices have evaporated and they have begun to brown slightly. You can then add garlic and cook for another minute.
If you are making a stir-fry, add ginger and garlic and cook for 1-2 minutes until fragrant. Then add ground black pepper, crushed red chilli pepper, soy sauce, and mirin and stir to combine. Cook for another minute or so until the liquid has been absorbed.
If you are making a mushroom sauce, add chicken broth and balsamic vinegar after the garlic has cooked for a minute. Turn the heat up to high and let the liquid come to a boil. Cook for a few minutes until almost all the liquid has evaporated. Turn off the heat and stir in the remaining tablespoon of butter.
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Adding aromatics
Clamshell mushrooms, also known as brown beech mushrooms, have a nutty, crunchy texture and a mildly sweet and savoury flavour. They are a versatile ingredient that can be paired with a variety of aromatics to create different flavour profiles.
For a classic savoury dish, add garlic and thyme. First, heat oil in a large skillet over medium-high heat until it begins to smoke slightly. Add the mushrooms and cook until they are golden brown, which should take around 3 minutes. Season with salt and pepper, then toss the mushrooms and continue cooking for another 5 minutes, tossing frequently and reducing the heat as necessary to prevent scorching. Once the mushrooms are golden brown all over, reduce the heat to medium and add butter, thyme, and garlic to the skillet. Tip the skillet towards you so the butter pools, and spoon it over the mushrooms for about 4 minutes, until it smells nutty.
For an Asian-inspired dish, aromatics such as ginger, garlic, and soy sauce can be added. Heat oil in a large skillet or wok over medium-high heat. Add the mushrooms and stir every 30-60 seconds until they begin to brown, which should take about 4-6 minutes. Then, add ginger and garlic and cook for another minute or two until fragrant. Season with ground black pepper and, if you like a spicy kick, add crushed red chilli pepper. Finally, pour in soy sauce and mirin, stirring to combine, and cook for another minute or so until the liquid has been absorbed.
Clamshell mushrooms also pair well with poultry, red meat, and seafood. For a heartier dish, you can add chicken broth and balsamic vinegar to the mushrooms after they have been sautéed. Bring the liquid to a boil and cook until almost all the liquid has evaporated, then stir in a tablespoon of butter, and add thyme, salt, and pepper to taste. Alternatively, for a thicker mixture that goes well with red meat and chicken, replace the broth with heavy cream.
For a vegan option, replace the chicken broth with low-sodium vegetable broth and add fresh herbs such as Italian parsley and basil for a bright flavour.
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Seasoning and flavouring
Clamshell mushrooms, also known as brown beech mushrooms, have a nutty, savoury, and lightly sweet flavour. They are distinguished by their crunchy texture, which is retained even after sautéing.
When it comes to seasoning and flavouring, you can enhance the taste of clamshell mushrooms in several ways. Here are some suggestions:
Salt and Pepper
A simple yet classic combination of salt and pepper can enhance the savoury notes of the mushrooms. Sprinkle salt and pepper to taste after the mushrooms are cooked.
Garlic
Adding garlic is a popular choice when cooking clamshell mushrooms. Minced or crushed garlic can be added towards the end of the cooking process, releasing its aromatic fragrance and a subtle pungent flavour.
Thyme
Thyme is a complementary herb that pairs well with clamshell mushrooms. Fresh thyme sprigs can be added to the mushrooms while cooking, or dried thyme can be sprinkled on top as a garnish.
Butter
Butter adds a rich, creamy dimension to the dish. When combined with garlic and thyme, as suggested in one recipe, it creates a nutty aroma and enhances the overall flavour.
Balsamic Vinegar and Chicken/Vegetable Broth
For added depth, you can include balsamic vinegar and chicken broth (or vegetable broth for a vegetarian/vegan option) to the recipe. This combination creates a tangy and savoury liquid base that complements the mushrooms.
Spices and Condiments
For a spicy kick, incorporate crushed red chilli pepper, soy sauce, and mirin. This trio of ingredients not only adds heat but also a unique savoury flavour that elevates the dish.
Herbs and Greens
Fresh herbs such as Italian parsley and basil can be used to brighten the flavour profile. Alternatively, you can incorporate greens like baby kale, either mixed into a salad or cooked alongside the mushrooms.
Cheeses
Cheeses such as Parmesan or provolone can be sprinkled on top or mixed in with the mushrooms. They add a salty, savoury note that melds well with the nutty flavour of the mushrooms.
Oils
Using different types of oils can also impart unique flavours. Olive oil is a versatile choice, while creating your own chilli oil can add a spicy kick to the dish.
These seasoning and flavouring options can be mixed and matched to suit your taste preferences and the desired profile of the dish.
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Serving suggestions
Clamshell mushrooms, also known as brown clamshell or brown beech mushrooms, are a versatile ingredient with a crunchy texture and nutty flavour when cooked. They are a great addition to a variety of dishes and can be served as a side or incorporated into the main course.
Salads and Appetizers
The earthy and nutty flavour of sautéed clamshell mushrooms can be a great addition to salads. Try mixing them with baby kale, sprinkling with Parmesan cheese and walnuts, and drizzling with olive oil for a mushroom salad. For a grain salad, toss the mushrooms with grains such as rice or noodles, and add other ingredients like herbs, vegetables, or nuts. Sautéed clamshell mushrooms can also be served as a crispy appetizer, either on their own or as part of a dish like a mushroom dip with crudités or pita chips.
Omelettes and Toast
For a hearty breakfast or brunch option, add sautéed clamshell mushrooms to an omelette. You can also create a savoury mushroom toast by spreading cream cheese or hummus on toasted bread and topping it with the mushrooms. For an extra kick of flavour, use chilli oil instead of plain olive oil.
Pasta, Pizza, and Risotto
Clamshell mushrooms can be a delicious ingredient in pasta dishes, adding a meaty texture and earthy flavour. Try tossing them with fresh pasta noodles, parsley, red pepper flakes, and Parmesan cheese. They can also be used as a topping for pizza or as a garnish for risotto.
Meat, Poultry, and Fish
The nutty flavour of sautéed clamshell mushrooms pairs well with various meats, including steaks, grilled veal, and pork chops. They can also be served with poultry dishes such as chicken breast or roasted chicken. For seafood lovers, try pairing the mushrooms with grilled fish or adding them to seafood soups, bisques, or stir-fries.
Soups, Stews, and Sauces
The versatility of clamshell mushrooms makes them a great addition to soups, stews, and sauces. They can add a depth of flavour and a crunchy texture to these dishes.
With their unique flavour and texture, sautéed clamshell mushrooms are a tasty and versatile ingredient that can enhance a variety of dishes.
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Frequently asked questions
Clamshell mushrooms, also known as brown beech mushrooms or buna-shimeji, are distinguished by their quarter-size caps with 2- to 3-inch white stems that retain a crunchy texture even after sautéing. They have a mildly sweet, savoury, and nutty flavour.
Store the mushrooms in a paper bag in the refrigerator, leaving them in the main part to ensure good airflow. Clean them with a quick rinse after slicing off the base of the mushroom clump.
You will need oil, garlic, chicken or vegetable broth, balsamic vinegar, butter, thyme, and salt and pepper for seasoning.
Heat oil in a large skillet or wok over medium-high heat. Add the mushrooms and stir every 30-60 seconds until they begin to brown (about 4-6 minutes). Add garlic and cook for another minute. Then, add the chicken or vegetable broth and balsamic vinegar, and cook over high heat until almost all the liquid has evaporated. Turn off the heat, stir in butter, thyme, and adjust seasoning with salt and pepper.
