Mushroom, Beech

Beech mushrooms, also known as "shimeji" mushrooms, have a mild, slightly nutty flavor when raw, which deepens into a savory, buttery taste when cooked. They have a firm texture that holds up well in various dishes, and their small caps and slender stems make them visually appealing as well. Beech mushrooms work wonderfully in stir-fries, soups, and noodle dishes, as they absorb flavors well and add a satisfying bite. Often used in Japanese cuisine, they pair nicely with umami-rich ingredients like soy sauce, miso, and dashi.