Description
Ingredients
For this simple yet impressive brown beech mushroom recipe, you’ll need:
- 2 packages (about 200g) brown beech mushrooms
- 3 tablespoons butter (unsalted works best)
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon soy sauce (the secret ingredient!)
- 1 tablespoon olive oil
- 1/4 cup dry white wine (optional, but wonderful)
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- Squeeze of lemon juice (trust me on this one)
Instructions
Trim off the base of the brown beech mushroom clusters – just that woody bottom part. Then gently separate the individual mushrooms. Don’t wash them! I repeat: don’t wash your mushroom babies. They’re like tiny sponges and will absorb water, making them soggy when cooked. Instead, wipe them gently with a damp paper towel if needed.
When I first made this brown beech mushroom recipe, I made the rookie mistake of washing them underwater. Let’s just say dinner that night was more mushroom soup than sautéed mushrooms!
Place a large skillet over medium-high heat and add the olive oil and 2 tablespoons of the butter. When the butter is melted and just starting to bubble (but not brown), you’re ready for the next step.
Pro tip: A stainless steel or cast iron skillet works best here – you want something that can handle high heat and will give you that beautiful caramelization. My trusty cast iron skillet (lovingly named Bessie) has been with me through hundreds of mushroom sautés!
Add your brown beech mushrooms to the hot pan in a single layer. This is crucial! Overcrowding leads to steaming rather than sautéing, and you’ll miss out on that gorgeous golden caramelization. If needed, cook in two batches.
Let them cook undisturbed for 2-3 minutes until they start to brown on one side. Patience here is rewarded with flavor!
Add the minced garlic and thyme to the pan, give everything a good stir, and cook for another minute until the garlic is fragrant but not browned. Season with a pinch of salt and a generous crack of black pepper.
Here comes the magic! Pour in the white wine (or broth) and soy sauce, and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Those bits are pure flavor!
Let the liquid reduce by half, about 2-3 minutes. The mushrooms will absorb some of this flavorful liquid while releasing their own earthy essence into the sauce.
Add the remaining tablespoon of butter and swirl the pan until it’s melted and the sauce is slightly thickened. Remove from heat, squeeze that lemon juice over the top, and scatter with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
Keywords: brown beech mushroom recipe, sautéed mushrooms, gourmet mushroom side, easy mushroom dish