Roasted beech mushroom (both brown beech mushroom and white beech mushroom) with Chinese five spicy powders and dried chili peppers.
It is my favorite beech mushroom recipe. I have made beech mushrooms stir-frying recipe.
Beech mushroom is also known as Shimeji, is a type of edible mushroom from Asia and quite popular in Asia due to its unique and fresh taste. Usually you can find brown beech mushroom and white beech mushroom.
Let meet those lovely beech mushroom firstly.
Then cut the end off, wash and drain. Mix with salt, peanut oil, chili pepper powder and Chinese five spicy powders.
And then wrap it with tinfoil.
After 15 minutes, garnish some chopped coriander and enjoy.
- 1 cup of brown beech mushroom
- 1 cup of white beech mushroom
- 1 tablespoon cooking wine
- 2 teaspoons peanuts oil or other cooking oil
- 1 teaspoon dried chili pepper powder
- 2 teaspoons Chinese five spicy powder
- 2 teaspoons salt
- 1 tablespoon chopped coriander for garnish
Cut the ends of brown beech mushroom and white beech mushroom. Wash and drain.
In a large bowl, mix all the seasonings and beech mushrooms together.
Place tinfoil on a ovenware and transfer the beech mushrooms with seasoning to the ovenware.
Wrap the tinfoil up.
Preheat the oven to 300 degrees F. Oven for 15 minutes.
Transfer the ovenware out, open the tinfoil wrapper and garnish chopped coriander.
And let's enjoy.