Crispy Roasted Beech Mushrooms
January 30, 2015
These Crispy Roasted Beech Mushrooms have nutty, buttery flavor, and a firm, crunchy texture. The mushrooms grow in clusters and produce tender caps.This is a snack I make around the cocktail hour. If you like mushrooms, you'll love these. There are clean and ready to use.
- Prep: 5 mins
- Cook: 20 mins
- Yields: This is a snack I made around the cocktail hour. If you like mushrooms, you'll love these. There are clean and ready to use. The Brown Beech mushroom, or Bunashimeji, and the White Beech mushroom, or Bunapi has a nutty, buttery flavor, and a firm, crunchy texture. The mushrooms grow in clusters and produce tender caps.
Directions
1Preheat 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.
2Use 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.
3Remove 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.
4Season the mushrooms liberally with salt and pile in a small bowl. Serve immediately as a snack.
5 Reviews
Audrey
April 28, 2021
So delicious! They cooked nicely for me. I even roasted them a bit longer, because I used less oil. I added some herbs and liquid smoke.
Served on toast on top of vegan ricotta, with chopped walnuts and black sesame seeds. Yum!
kim
August 7, 2020
I thought they were good. I added them to a plant based burrito bowl
admin
May 22, 2019
Yes, which makes them crispy….
JMO
May 22, 2019
Twenty minutes at 475 for these tiny, delicate mushrooms? They will end up as little black charcoal buttons.
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Leslie Blythe
April 28, 2021
That sounds delicious!