WHITE BEECH MUSHROOMS RECIPE RECIPES

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SAUTEED WHITE BEECH MUSHROOM - RECIPE PETITCHEF



Sauteed white beech mushroom - Recipe Petitchef image

Recipe Other Sauteed white beech mushroom - Recipe Petitchef

Provided by Chitraa

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 18

5 shallots
3 garlic cloves
a small ginger
1 tablespoon chillie powder
1 teaspoon garam masala
1 teaspoon chicken masala powder
1/2 teaspoon turmeric powder
1 teaspoon fennel seeds
2 tablespoons crushed tomatoes
salt and pepper
2 tablespoons olive oil
1 small packet of White Beech Mushroom washed and mixed with a little chillie, turmeric - and garam masala powders
1/2 cup finely chopped onions
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
few sprig of curry leaves
chopped mint and coriander leaves
1 tablespoon green chillie paste

Steps:

  • Heat the oil in a pan and roast all the ingredients and grind into a smooth paste. Keep aside.
  • Heat a skillet with 1 teaspoon oil and saute the marinate White Beech Mushroomill it becomes half tender.
  • Remove and set aside. In same skillet add 1 tablespoon oil and splutter curry leaves, cumin and mustard seeds fol lowered by the chillie paste and chopped onions.
  • Fry them till the onions turned brown and add the White Beech Mushroom. Saute well for 10 minutes and add the grind paste.
  • Adjust the level of salt and the White Beech Mushroom becomes tender-add the chopped mint and coriander leaves. Mix well and remove from flame. Transfer to a serving bowl and serve hot with roti or even naan.
  • Mix well and remove from flame. Transfer to a serving bowl and serve hot with roti or even naan.

CRISP ROASTED BEECH MUSHROOMS RECIPE | COOKING CHANNEL



Crisp Roasted Beech Mushrooms Recipe | Cooking Channel image

Beech mushrooms are like the little superheroes of the mushroom world-just adorable raw, but roast them at super-high heat with some olive oil and a generous amount of salt and pepper and they morph into a crunchy, slightly funky bar snack that you'll want to eat by the handfuls. Serve with cold beer!

Provided by Cooking Channel

Categories     side-dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield about 2 cups

Number Of Ingredients 3

1 pound white and/or brown beech mushrooms
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 475 degrees F with a rack set about 4 inches from the heat source. Put a baking sheet on the rack to heat up while you prep the mushrooms. 
  • Use a knife to cut off just enough of the base to separate the mushrooms-you may need to use your hand to help separate them. Discard the bases and put the mushrooms into a large mixing bowl. Drizzle the olive oil over the mushrooms and season with 1/4 teaspoon pepper. Toss to coat. 
  • Remove the hot baking sheet from the oven and pour the mushrooms onto the sheet. Use a spatula to gently spread out the mushrooms into a single layer. Roast until mostly golden brown and crispy, about 20 minutes, using a spatula to turn the mushrooms occasionally so that they cook evenly. 
  • Season the mushrooms liberally with salt and pile in a small bowl. Serve immediately as a bar snack-or any snack. 

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