When you’re looking for an extra kick of umami, Brown Beech mushrooms are the right choice. They have a classic savory mushroom flavor and are more bitter than their all-white counterparts. Their gourmet flavor makes Brown Beech mushrooms versatile, and they’re a perfect substitute for shiitake, enoki, and oyster mushrooms in most recipes.
These small, thin-looking mushrooms grow in groups of white edible stems topped by small mottled brown mushroom caps. The classic-looking caps and small size of the mushrooms have earned them the nickname “clamshell mushrooms.” Every part of this mushroom is edible except for the base of the cluster from which the mushrooms have grown. R&R Cultivation’s Brown Beech mushrooms have been trimmed from this structure and are ready to use!
Brown Beech mushrooms are very nutritious: they’re low in fat, high in protein and dietary fiber, and full of antioxidants, vitamins and minerals. They are a good source of B vitamins, copper, potassium, and zinc.
Brown Beech mushrooms aren’t just a good addition to your diet because of their nutrients. They are also thought to have numerous health benefits. Beech mushrooms contain beta-glucan polysaccharides that are notable immunity boosters and may also deliver some anti-tumor action. Mushrooms are also a heart healthy food that may keep your arteries protected against plaque.
Texture and Recommended Preparation
Brown Beech mushrooms are considered among the most gourmet of mushrooms due to their rich and balanced flavor that consists of a mild, sweet, and nutty taste. Many home cooks and pro chefs also enjoy Beech mushrooms because of their ability to become crisp and crunchy after frying or sautéing. This is an unexpected and enjoyable texture that adds interest to dishes such as soups and salads. Crispy Beech mushrooms can also be used to top meat main dishes such as steak. If you’d prefer a more traditional mushroom texture, consider adding them to simmering liquids to release their umami flavor further and provide more nutrients to your sauce or stew.