Beech Mushrooms

Beech mushrooms have a delicious savory, nutty flavor and crunchy texture! Here’s more about this variety and a recipe for how to cook them.

Here’s a unique variety of mushrooms you should grab if you ever see them at the grocery or market: beech mushrooms! The small clusters of fungi look right out of a fairy tale. Turns out, they’re also some of the tastiest around! Sauté them up and the flavor is earthy and savory, with a crunchy pop in each bite. Here at A Couple Cooks, we’ve made it our goal to try all the types of mushrooms we can find at our local grocery. After over 10 different varieties, beech mushrooms have solidified their place at the top. Here’s more about them!

What are beech mushrooms?

Beech mushrooms are worth grabbing if you see them: this variety is one of the tastiest around. Here’s what you need to know this unique type of mushroom:

• Beech mushrooms (Hypsizygus tessellatus) are a type of edible mushroom that grows on beech trees, hence the name. They’re also known as Buna shimeji or clamshell mushrooms, and native to East Asia (they’re also cultivated in the US, Australia and Europe). They grow in clusters and are small and thin, with round tops. There are two types: the brown beech mushroom and the white beech mushroom.
• Where to find it? You can find this type of mushroom at some grocery stores or health food stores, farmer’s markets.
• What do beech mushrooms taste like? They have a lightly sweet, savory and nutty flavor, with a subtly crunchy texture. They should always be served cooked, since the flavor is slightly bitter when raw.

How to store and clean them

Grabbed a bunch of beech mushrooms? Great! Here’s how to store them once you bring them home, and clean them before cooking:

• Store the mushrooms in a paper bag in the refrigerator (not produce drawer). You can leave them in the package they come in. But the best way to store mushrooms is in a paper bag, which allows them to breathe. Leave them in the main part of the refrigerator to get good airflow, not the produce drawer.
• Clean them with a quick rinse. Slice off the base of the mushroom clump, then give the mushrooms a quick rinse. Just don’t soak them or they can become soggy. Here’s How to Clean Mushrooms…the Right Way.

How to cook beech mushrooms

Beech mushrooms should always be served cooked, since their flavor can be slightly bitter raw. A quick toss in a pan with soy sauce and lime, and you won’t believe the flavor! Here are the basic steps (or jump to the recipe):

• Slice off the base of the mushrooms and rinse them. Slicing off the base of the cluster separates them into individual stems. Give them a brief rinse to remove any dirt.
• Cook on medium heat for 3 minutes. We like using sesame oil (standard, not toasted).
• Reduce to medium heat, add seasonings and cook 1 to 2 minutes. Add soy sauce, lime juice and a hint of Sriracha. It brings out a punch of savory, nuanced flavor! Take one bite and you’ll keep coming back for more.

Ways to serve beech mushrooms

Once you’ve cooked these beech mushrooms, you can add them to other dishes, or use them in place of other varieties in a stir fry, risotto, or pizza. Here are some more ideas:

• Soba noodles: Add them to soba noodles for a quick meal.
• Stir fry: Throw them into a stir fry, like broccoli stir fry, cauliflower stir fry or tofu stir fry.
• Grains: Add them to farro with mushrooms or mushroom risotto (made with homemade mushroom broth!).
• Pasta: Use them in a mix of mushrooms in this mushroom pasta with goat cheese
• Pizza: Top them on a mushroom pizza.
• Ramen: Add them to a big bowl of mushroom ramen.

This beech mushroom recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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More types of mushrooms

There are so many types of fungi to try! We’ve found all of these mushroom varieties at our local grocery store. Sample them all:

• Button Mushrooms are the most common variety, with a mild, neutral flavor
• Cremini Mushrooms (aka baby bella) are ultra versatile for stuffed, soups, pizza, pasta and more
• Portobello Mushrooms are a treat stuffed, grilled or dolled up as a burger
• Shiitake Mushrooms are one of the most umami-packed and delicious you’ll find!
• Oyster Mushrooms have delicate flavor and are great sautéed
• King Oyster Mushrooms are large and meaty, fantastic as a meat substitute
• Maitake Mushrooms (aka Hen of the Woods) have feathered edges and an earthy, peppery flavor
• Lions Mane Mushrooms are ultra meaty and great for adding fried to a sandwich
• Enoki Mushrooms are great for sauteeing or using to top ramen or a hot pot