Cooking with Beech Mushrooms and Shimeji Mushroom Rolls

https://foragerchef.com/beech-mushrooms/ One of the unsung heroes of the mushroom off-season. Not only are beech mushrooms (Hypsizygus tessulatus) fun to cook with a great texture, they're also less than half the price of button mushrooms if you have a good Asian grocer near you. The first thing you should make are my shimeji rolls. They're inspired by enoki-beef rolls and use the same method. It's an easy recipe anyone can make that'll make a statement for date night, gatherings, or just for fun with the kids. I used to rely on these to bulk out my mushroom blend when I was cooking 100lbs a week to serve with steaks at the first restaurant I was chef at. If you're a chef, keep these in mind for your food cost, especially if you're buying in bulk. It may even be cheaper to send someone to the store as opposed to purchasing from a wholesaler. Other recipes mentioned in this post: https://foragerchef.com/ischnoderma-k... https://foragerchef.com/chestnut-mush...