Beech Mushroom Recipe

Beech mushrooms, also known as shimeji mushrooms, are a versatile and delicious addition to many dishes. They have a delicate texture and a mild, nutty flavor that pairs well with a variety of ingredients. This recipe for Garlic Butter Beech Mushrooms is a simple yet flavorful way to enjoy these unique mushrooms.
In this recipe, the beech mushrooms are sautéed in butter until golden brown and tender. Then, they are tossed with garlic, fresh herbs, and a squeeze of lemon juice for a bright and flavorful finish. This dish is perfect as a vegetarian side dish or appetizer. It can also be served over rice or pasta for a more substantial meal.

Ingredients

• 1 tablespoon olive oil
• 1 pound beech mushrooms, trimmed and separated into clusters
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• 1 tablespoon lemon juice (optional)

Directions

1. Prep the Mushrooms: Heat olive oil in a large skillet over medium heat. Add the beech mushrooms and cook, stirring occasionally, until golden brown and tender, about 5-7 minutes.
2. Flavor Boost: Add butter to the pan and melt. Stir in garlic, thyme, and rosemary and cook for 30 seconds, until fragrant.
3. Season and Serve: Remove from heat and stir in parsley, salt, and pepper to taste. Add lemon juice for an extra pop of flavor (optional). Serve immediately.