Brown Beech Clamshell Mushroom
Brown Clamshell mushrooms have quarter-size brown caps with 2 to 3 inch white stems. They like a hot sauté to bring out their mild shellfish flavor. Their crisp, crunchy texture holds up to cooking.
A perfect addition to seafood soups or bisques, stews, sauces, or stir-fries.
They can also be blanched in salted water to soften the flavor; an excellent way to use in salads.
- Cream cheese
- Olive oil
- Pepper, black
- Vinegar, balsamic