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Beech Mushrooms Recipe


Beech Mushrooms with Dashi

2 oz. white beech mushrooms
2 oz. brown beech mushrooms
1/3 cup dashi
1 tablespoon low-sodium soy sauce
1 teaspoon butter
1 teaspoon mirin
1/2 tablespoon sake


Heat up a saute pan and add the butter. Saute the mushrooms lightly before adding the dashi stock. Add soy sauce, sake and mirin and simmer the mushrooms until they are cooked. Dish out and serve immediately.

Cook’s Note:

For dashi, please refer to my nabe post for the recipe.

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15 COMMENTS... read them below or add one

  1. NYMY

    Your beech mushrooms dish looks great. I also see a lot of this kind of mushrooms at the market but hardly ever buy them because I don’t know how to use them in cooking. Thanks for the idea.

  2. For me, it’s a tossup between shiitake and enoki! I love the silky and earthy qualities of shiitake, but the sight of cute, delicate enoki always delights me. Never had beech mushrooms, must try them soon.

  3. Randy

    This dish looks deilicious. I love mushrooms,how ever our selection here in middle Georgia is a bit limited. Its even difficult to find canned Straw mushrooms. If you are very lucky, you will happen across some shitake that are a bit long in the tooth, very sad indeed. I’m afraid we are still at the mercy of the commercial growers, white button mushrooms. But as always you give us hope with your beautiful dishes. On a brighter note, we have been serching the Pecan orchards for the elusive “Blond Pecan Truffle”, native to middle and south Georgia. So far all we have found are past their prime. :-(

  4. Pat T

    Love mushrooms! Even take the kids hunting for morels in the spring. Will have to try this recipe, as I love Asian food & have not met a mushroom I haven’t liked.

  5. Toni

    The Korean market near my house sometimes has these for only $.99 per little carton! I will try your recipe it sounds good. I sauteed two packs with a little olive oil and butter mixed, with thin sliced red onion and garlic. After a few minutes I added a little red wine (I didnt have white!) and a little ume vinegar and a touch of soy sauce. I sprinkled with a little freshly dried thyme and black pepper…they were SOO good.

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