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Beech Mushrooms with Turnip
By Bob Hosh
This dish was prepared as a mushroom cooking demonstration at the 2007 NJMA Fungus Fest.
  • 10 oz. of Beech Mushrooms (Hypsizygus teresulatus) cleaned and cut into bite sized pieces
  • 2 cups peeled and diced turnips
  • 2 tablespoons shallots minced
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup heavy cream
  • 1/4 cup dry white wine
  • 1 teaspoon sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon salt

First peel and dice the turnips (white globe purple top) and cook in just enough water to cover until tender.  Drain and set aside. In a skillet melt the butter and sauté the mushrooms and shallots until tender, about 6-8 minutes, dust with the flour and mix well. Add the cream, white wine, sugar, salt and freshly grated nutmeg. Add the cooked turnips and simmer a couple of minutes more.

This recipe goes well with roast chicken.
Some people experience a slight bitter aftertaste with beech mushrooms, so I decided to fight fire with fire (so to speak) and prepared them with turnips and by adding a little sugar to balance the flavors.
Serves 4-6