Sautéed Clamshell (Brown Beech) Mushrooms

Clamshell Mushrooms

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  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
87 Calories
6g Fat
7g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 87
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 19%
Cholesterol 16mg 5%
Sodium 164mg 7%
Total Carbohydrate 7g 2%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 3g
Vitamin C 5mg 24%
Calcium 11mg 1%
Iron 2mg 11%
Potassium 415mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Usually found in beech trees, beech mushrooms are a wonderful ingredient to add to your cooking repertoire. Slightly crunchy, they are very bitter and tough when raw, but acquire a nutty flavor when cooked. Any form of heat incorporated into the mushrooms brings out a beautiful earthy flavor that complements all sorts of meats, poultry, and game really well. They're delightful in stews, soups, and sauces.

Also known as brown clamshell or brown beech, these mushrooms are found in specialized supermarkets and can be bought either in cluster form or in pints. If found in cluster form, simply cut off the base. Regardless of how you buy, them always clean the individual mushrooms with a damp paper towel to remove dirt and debris, but never soak them in water. These mushrooms are at their best used right away but can be kept in the fridge for up to a week.

Our simple recipe for sautéed clamshell mushrooms makes a perfect garnish for steaks, roasts, chicken breast, pork chops, pasta, or risotto dishes. If you can't find clamshells, the recipe will work with regular button mushrooms.

Ingredients

  • 2 tablespoons butter (divided)

  • 1 pound clamshell mushrooms (cleaned, trimmed)

  • Salt to taste

  • Black pepper to taste (freshly ground)

  • 1 clove garlic (finely minced)

  • 1/2 cup chicken broth

  • 1 teaspoon balsamic vinegar

  • Optional:

    1/2 teaspoon thyme leaves (fresh)

Steps to Make It

  1. Gather the ingredients.

  2. Melt half the butter in a large skillet over medium heat. Add the mushrooms and a big pinch of salt.

  3. Cook, stirring, for about 10 minutes, or until the mushroom juices have evaporated and they've begun to brown slightly.

  4. Add the garlic and cook for one more minute.

  5. Add the chicken broth and balsamic vinegar.

  6. Turn the heat up to high and cook until the liquid begins to boil. Cook for a few minutes, until almost all the liquid is evaporated.

  7. Turn off the heat and stir in the reserved tablespoon of cold butter. Add the thyme, if using. Taste and adjust the seasoning. Serve immediately.

  8. Enjoy!

How to Serve Sautéed Clamshell Mushrooms

As mentioned, this is a great side dish to meats, poultry, and game. But it also works wonderfully when used in other recipes:

  • Mushroom pizza: Sprinkle the pizza base of your choice with pieces of any preferred creamy cheese. Add the prepared mushrooms on top and bake the pizza to your liking. Top with fresh arugula and a drizzle of balsamic and olive oil.
  • Mushroom salad: Mix 1/2 cup of prepared mushrooms with 2 cups of sautéed baby kale. Mix the vegetables and sprinkle with Parmesan cheese and chopped walnuts. Add a drizzle of olive oil.
  • Mushroom omelet: Beat 3 medium eggs and add a pinch of salt and one of pepper. Add the eggs to a greased hot non-stick pan and cook for 2 to 3 minutes. Flip and add 1/2 cup of prepared mushrooms and 2 slices of Provolone. Cook for and additional minute, fold, and serve with bread and a green salad.
  • Mushroom dip: Process 1 cup of prepared mushrooms with 8 ounces of full-fat cream cheese, 1 tablespoon of Italian seasoning, and 1 tablespoon of olive oil. Serve the dip with crudités or pita chips, or use it as a spread for sandwiches and wraps.

Substitutions and Additions

Here are a few suggestions for tasty substitutions and additions.

  • To make the recipe vegan and vegetarian, replace the chicken broth with vegetable broth, preferably a type that's low in sodium.
  • Use fresh herbs for a bright flavor. Add 1 tablespoon each of chopped Italian parsley and fresh basil instead of the optional thyme. Alternatively, add 2 tablespoons of store-bought pesto, but be mindful that pesto has dairy and tree nuts.
  • To prepare a thicker mixture, ideal for red meat and chicken, use 1/4 cup of broth and 1/4 cup heavy cream. Taste for salt and add a pinch of chili flakes if desired.
  • For a bolder flavor, replace all the broth with white wine.
  • For a delicious preparation, great for red meats, add 1 small chopped sweet onion first thing. Brown the onion in the butter until translucent and then add the mushrooms. Proceed with the rest of the recipe as instructed.