There were fresh beech mushrooms in the market last weekend so a batch came home with me. They are also known as Shemeji mushrooms since the originated in japan. They have a propensity for growing around beech trees, hence there U.S. name of beech mushrooms. They have a unique, nutty taste to me and a wonderful crunch even when cooked.
The mushrooms went into a shrimp, tomato, garlic, shallot, saffron and cream sauce which was all tossed with some hand formed pasta. The mushrooms and the shrimp both have the same texture when cooked in this dish.
The wine of choice was a 2009 Abymes, which was covered here previously. The minerality in the wine seemed to pick up on the mushrooms. Very nice together.
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