Beech mushrooms are a treat for the senses, especially known for their unique "Q"-like chewy texture. This characteristic makes them perfect for an appetizer salad which you can enjoy chilled. Quickly sauteed, and then soaked in a spicy and sour dressing that incorporates fresh chiles, toasted sesame oil and oyster sauce, beech mushrooms pack a flavorful punch. You can make this salad and immediately serve it or even refrigerate it to imbibe the mushrooms with the vibrant marinade.

In comparison to the practice in the US, beech mushrooms are referred to as shimeji in Japan. These fungi are easily recognized by their long stems and modest-sized caps. These mushrooms naturally nestle on the fallen beech trees and grow in tight clusters, available in either white or brown hues. Despite a bitter taste in the raw state, cooking helps these mushrooms to develop a delightful nutty flavor. The crispy texture of the cooked beech mushroom is a favorite for garnishing salads, great when stirred into a fry or soup, and goes just right with hot pot dishes, sauces over rice and noodles.

Beech mushrooms have a very slight aroma that can be likened to almonds, while mild in taste, and they preserve a delicate balance between a tender and chewy texture when stored properly in a refrigerator. The dressing solution containing black vinegar provides a slightly sweet flavor harmoniously balanced by soy and oyster sauces. Additionally, the Thai chiles and cilantro provide fresh flavors accompanied by a gentle wave of heat and beautiful color.

Black vinegar, made through fermenting and aging whole grains (like glutinous rice, wheat, millet, or sorghum) in clay vessels, is a staple condiment in Taiwanese, Japanese, Chinese, and Korean cuisines. Chinkiang, the most well-known brand of black vinegar, absorbed in soy sauce or alone, adds an incredible twist as a dumpling dip or garnish over cold sesame noodles, or as an additional touch over almost anything cooked on the grill.

The F&W test cook Marianne Williams explained that this beech mushroom salad is remarkable when served over rice, soba noodles, or in a bowl of ramen. "The mushrooms maintain a lovely chewy texture. The incorporation of black vinegar is pleasing and nicely balances the soy and oyster sauces," she said.

To store this beech mushroom salad, use an airtight container and it will stay fresh in the refrigerator for up to three days. If you plan on using cilantro, add it just before serving to maintain its freshness. So next time you spot these mushrooms, either in a grocery store or online, give this salad a go and take your salad game up a notch!