Mushrooms are the MVPs in so many dishes, but no international cuisine does fungi as well as the Asian scene. I love cooking Asian food- especially vegetarian dishes- and mushrooms are a must in almost all my favorite recipes.
Beech mushrooms, in particular, have a special place in East-Asian cooking- and in my heart.
Grown on beech trees across East Asia, beech mushrooms have an exquisite flavor- so much so that you really don’t need to do much with your recipes to make them shine.
The following recipe is a simple but effective way to serve this edible mushroom using Chinese flavors and simple ingredients.
Enjoy!
What Makes Beech Mushrooms Special?
First things first, let’s talk a little more about beech mushrooms.
They are instantly recognizable as they are not individual mushrooms but a whole bunch of mini shrooms growing out of one large root.
While pheasant back mushrooms are chewy, beech mushrooms have a crunchy texture, helping them stand out in a dish and adds a little interest to a stir fry- as does the signature nutty flavor.
Please note that there are two main varieties of these tasty fungus clusters: the brown beech mushroom and the white beech mushroom.
Brown Beech Mushrooms VS White Beech Mushrooms
When shopping for beech mushrooms, it helps to know what ones you are looking for. Although most recipes work well with either, there are some things that are better with one or the other.
Brown Beech Mushroom
Also called clamshell mushrooms, brown beeches are darker in color (which changes the overall appearance of a dish) and have an earthier umami flavor. They taste more mushroomy- if that makes sense!
Clamshell mushrooms are often used in risotto and pasta dishes because they add color and have a strong enough flavor to shine through over garlic, white wine, herbs such as fresh basil, and parmesan cheese.
White Beech Mushroom
The real name for a white beech is a Hon Shimeji mushroom. It is creamy in color and texture (still with a bit of crunch), with a slightly sweeter flavor than its darker cousin.
Shimeji mushrooms are great in a stir fry or served alone as a side dish. They are often sauteed in soy sauce and sesame oil and eaten as a snack or alongside a main meal. If you want a mushroom main dish, take a look into our chicken of the woods mushrooms recipe!
Why Stir Fry your Beech Mushrooms?
It is Quick and Easy
My go-to recipe for beech mushrooms (white and brown) is a good old stir fry. There are several reasons for this- not least because I enjoy super tasty food that takes less than ten minutes to cook!
You Control the Cook
When you stir fry mushrooms in a saute pan, you can easily control how raw or cooked you want the ingredients to be. It is easy to manage all kinds of flavors from seasonings, sauces, and other ingredients.
The Possibilities are Endless
You really can put just about anything in a stir fry!
Final Thought
If you love mushrooms as much as I do, beech mushrooms are sure to become a new hot favorite in your kitchen- especially cooked this way.
The beauty of stir fry is how many directions it can take you. Keep it simple, or get creative- it is up to you.
Often my stir fry nights end with a slightly different variation of the dish I planned to make because I decide to use up something from the fridge- and the beautiful beech mushroom soaks up whatever flavor I throw its way.
Vegetarian Stir Fried Beech Mushroom
My go-to recipe for beech mushrooms (white and brown) is a good old stir fry because I enjoy tasty food that takes less than 10 minutes to cook!
Ingredients
- 2 c. brown beech mushrooms
- 2 c. white beech mushroom
- 1/2 tbsp. light soy sauce
- 1 tsp. dark soy sauce
- 1 tbsp. olive oil or vegetable cooking oil
- 1 tsp. sesame oil
- 1/2 tbsp. oyster sauce
- One thumb of ginger, shredded
- 4 small green onions, chopped in small sections
- A pinch of salt (optional)
- A few slices of scallions (for garnishing)
Instructions
- Remove the mushrooms from their bag and cut off the large root piece that holds them together. Clean thoroughly making sure to remove all dirt, especially from around the bottoms of the stems and under the caps. Pat dry with a paper towel and set aside.
- Preheat the oil before adding any ingredients to avoid an oily flavor soaking into the mushrooms.
- Start by adding the green onion. Put the flame as low as you can and leave to saute until they are soft and slightly browned. Be careful not to let them burn.
- Bring the flame to medium heat before spreading the beech mushrooms as evenly as possible around your cooking pan. Add soy sauce and oyster sauce, stir well, then leave to simmer for a few minutes. The idea is to have most of the liquid evaporated before moving on to the next step. Don't worry if you have a lot of liquid to start with! It comes from the mushrooms and should boil away nicely.
- Keeping the heat on, pour in the sesame oil and mix well to get everything evenly coated. Leave for a minute more to let the flavor settle.
- Turn off the heat and transfer your beech mushrooms to the serving plate. Garnish with a few sliced scallions and serve immediately.
Notes
- You can add garlic but I personally don't think the dish needs it. If you choose to use garlic, one small, minced clove is enough.
- Be careful not to add too much salt- it is already quite a salty dish because of the soy sauce and oyster sauce.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 281Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 634mgCarbohydrates: 27gFiber: 10gSugar: 9gProtein: 9g
