These mushrooms, sometimes known as a brown clam or brown beech, make a great addition to your kitchen arsenal. They are slightly crisp, rough, and harsh when raw, but take on a nutty flavor when cooked. Any type of spice added to mushrooms brings out a delicious earthy flavor that pairs well with all types of meat, poultry, and game. They also go well in stews, soups, and sauces.

Sautéed mushrooms make a delicious side dish for steaks, roasts, chicken breast, pork chops, pasta, or risotto. If you can't find the shells, you can substitute other varieties of mushrooms, such as common magic mushroom Canada.


  • 2 tablespoons cold unsalted butter, divided
  • 1/2 cup of chicken broth
  • 1 teaspoon balsamic vinegar
  • 1 pound clam mushrooms, cleaned and trimmed
  • Salt to taste
  • 1 clove of garlic finely minced
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon fresh thyme leaves, optional

Steps to do it

  • Collect all the components.
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  • Melt 1 tablespoon of the butter in a large pan over medium heat. Add the mushrooms and season with salt to taste.
  • Cook, stirring occasionally, for about 10 minutes, or until the juice from the mushrooms is gone and the mushrooms have started to brown slightly.
  • Cook for 1 minute more after adding garlic.
  • Combine the chicken broth and balsamic vinegar in a bowl.
  • Increase the heat to high, bring the liquid to a boil, and cook for a few minutes, or until most of the liquid has evaporated.
  • Remove from heat and add the remaining tablespoon of butter. If using, add the thyme. Adjust seasoning with salt and pepper to taste.

What exactly are beech mushrooms?

These mushrooms are native to East Asia and are grown in the United States, Europe, and Australia. They are usually found growing on beech trees (hence the name). Beech mushrooms, also known as shell mushrooms or Buna shimeji, come in brown and white variants.

They are available in specialized supermarkets and are sold in bunches or pints. I discovered it in a group, just cut the base before use. Always wipe individual mushrooms with a damp paper towel to remove dirt and debris, but never submerge them in water, regardless of how you get them. These mushrooms are best eaten once immediately, but they can be stored in the refrigerator in a paper bag for up to a week.

Service methods

This mushroom dish goes well with meat, poultry, and game. However, it also works well in other recipes:

  • Mushroom Pizza: Sprinkle the pizza with chunks of your favorite cream cheese and top with the prepared mushrooms. Bake the pizza and top with fresh arugula, balsamic vinegar, and olive oil.
  • Mushroom Salad: Combine 1/2 cup prepared mushrooms with 2 cups sauteed baby greens. Garnish with Parmesan cheese and walnuts. Drizzle with olive oil.
  • Mushroom omelet: Beat 3 eggs with a pinch of salt and pepper. Cook 2 to 3 minutes at a time. Flip and top with 1/2 cup prepared mushrooms and 2 slices of provolone. Cook for 1 more minute, then fold and serve with toast and green salad.
  • 1 cup prepared mushrooms: 8 ounces full-fat cream cheese, 1 tablespoon Italian seasoning, and 1 tablespoon olive oil, mixed in a food processor. Serve with raw or pita chips, or spread over sandwiches and wraps.

Recipe variations

  • Replace the chicken broth with vegetable broth, ideally low in sodium, to make the dish vegan and vegetarian.
  • For a more vibrant flavor, use fresh herbs. Instead of the optional thyme, use 1 tablespoon of chopped Italian parsley and fresh basil. Alternatively, 2 teaspoons of store-bought pesto can be used.
  • Use 1/4 cup of broth and 1/4 cup of heavy cream to make a richer sauce suitable for red meat and poultry. Taste the salt and, if you prefer, add a pinch of chili flakes.

Replace all of the broth with white wine for a stronger flavor.

If serving with red meat, start with 1 small sliced ​​sweet onion. Brown the onion in the butter until it turns translucent, then add the mushrooms. Continue with the rest of the recipe as directed. if you want to get more information, please visit the website