I have yet to find a type of mushroom that I don’t like! Mushrooms have traditionally been used as an antitumor, antifungal, and antiarthritic medicinal food. They are also full of umami, described as a savory, rich flavor and is the fifth taste, following sweet, salty, bitter, and sour. Mushrooms are a great source of B vitamins, phosphorus, magnesium, potassium, and selenium. They are the only plant that provides a natural source of vitamin D. These brown beech mushrooms, also called bunashimeji, originated in Japan and are now cultivated in the US. They are sold in clusters in the supermarket and can be found at Whole Foods and even from Fresh Direct. They take minimal effort to prepare and are absolutely delicious out of the oven! I love to put them on top of my salad to add that rich, umami flavor.

Ingredients
1 package brown beech mushrooms (bunashimeji), about 2.5 ounces
2-3 teaspoons olive oil
sea salt
pepper

Procedure
1. Preheat oven to 400 degrees F.
2. Trim bottom of mushrooms and separate them into single pieces.
3. Toss with olive oil, just enough to lightly coat them so that they will crisp up.
4. Season with sea salt and pepper.
5. Roast for about 15-20 minutes, until browned and crisp.