Brown Clamshell

Brown Clamshell mushrooms, also known as Brown Beech mushrooms, have a rich, earthy flavor with a hint of nuttiness. They have a crunchy texture when raw and turn tender when cooked, making them suitable for stir-fries, soups, and sautés.


Brown Clamshell Stir-Fry


  • 2 cups Brown Clamshell mushrooms, cleaned and separated

  • 1 bell pepper, thinly sliced

  • 1 small onion, thinly sliced

  • 2 cloves garlic, minced

  • 2 tablespoons soy sauce

  • 1 tablespoon sesame oil

  • 1 teaspoon cornstarch

  • 1 teaspoon ginger, minced

  • 2 tablespoons vegetable oil

  • Cooked rice or noodles for serving


  1. In a small bowl, whisk together soy sauce, sesame oil, and cornstarch to make the sauce.

  2. Heat vegetable oil in a pan or wok over high heat.

  3. Add minced garlic and ginger, sauté for about 30 seconds until fragrant.

  4. Add Brown Clamshell mushrooms and stir-fry for 2-3 minutes until they start to soften.

  5. Push the mushrooms to the side and add sliced bell pepper and onion. Stir-fry for another 2 minutes.

  6. Pour the sauce over the vegetables and stir-fry for an additional 1-2 minutes until the sauce thickens and coats the ingredients.

  7. Remove from heat and serve over cooked rice or noodles.

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