If you’re a mushroom lover, chances are, you have experimented using different types of mushrooms in your recipes.
Today, we are going to talk about a particular type of mushroom which, when added to a recipe, works wonders. It’s none other than the chestnut mushroom.
Allow me to introduce chestnut mushrooms before I jump to some delectable recipes.
What are Chestnut Mushrooms and What Do They Taste Like?
A member of the Agaricus family, these are brown cap mushrooms that look quite similar to white button mushrooms. They are easily available in the summer and fall.
These mushrooms are generally found in two sizes: small and medium. The brown to gray convex cap attached to its thick, dense stem is velvety, smooth, and a bit slimy when damp. The caps gets dry and wrinkled with age. The gills beneath the cap are bright white to cream-colored.
Chestnut mushrooms have a heartier flavor and texture than white mushrooms. They have a clean, woodsy aroma, a meaty heaviness, and a rich, nutty, mildly sweet flavor when added to recipes.
Chestnut mushrooms work best when sautéing and simmering, and they are popular with chefs and home cooks for use in a variety of soups, stews, and casseroles. They can also be served raw. You can also stir-fry, grill, roast, or poach them in the microwave. Overall, they are versatile and can be used in salads, pasta dishes, omelets, and much more.
There are tons of chestnut mushroom recipes to explore, but here are some of our favorites. Try them, and let us know which one you loved the most!
Chestnut Mushroom Recipes Worth Exploring
1. Spanish-Style Mushrooms with Parsley and Garlic
- Chestnut mushrooms
- Olive oil
- 2 cloves garlic
- 2 tbsps. parsley
- Salt and pepper
Clean the mushrooms and slice them evenly. Sauté them in olive oil until you see that the liquid has evaporated completely. Meanwhile, finely chop garlic and parsley (later, you’ll add this mixture to the mushrooms, along with some salt and preferably ground pepper).
Turn up the heat for a while and then add a dash of sherry or white wine. Wait until the alcohol evaporates. Now, mix everything together and turn off the heat. You can serve it hot or cold with some crusty or toasted bread.
Did you enjoy this recipe? For more details, click here: Spanish Style Mushrooms with Parsley and Garlic.
2. Mushroom and Porcini Risotto
Porcini are popular mushrooms that are extremely flavorful. If you manage to get some from an Italian deli, then this recipe is sure to tickle your taste buds.
Make sure to soak the porcini mushrooms (around half a packet) in lukewarm water for at least 30 minutes before cooking. Next, drain and finely chop them, while keeping the “soaking” liquid to the side.
- Porcini (around half a packet)
- 1 medium onion
- Chestnut mushrooms (180 grams)
- 1 cup Arborio rice (you can get it at Italian delis)
- 1-2 cups of vegetable stock
- 100 grams of grated parmesan
- Salt and pepper
Using a generous amount of butter, sauté the chopped onion. While the onion is cooking, wipe and slice your mushrooms. Once the onion turns translucent and starts to golden, add the chestnut mushrooms and continue cooking until they too turn golden brown.
Now, add a cup of Arborio rice. Sauté the mixture for a minute, while making sure that each grain is properly coated with butter. Then, add the liquid (the vegetable stock as well as the porcini liquid) gradually, allowing the rice to absorb the liquid appropriately.
Save some of the liquid mixture and set it aside. Let the mixture cook for the next 10 minutes. Once the rice is cooked, turn off the heat. Add some pepper, butter, and half of the grated parmesan.
Stir well and adjust the seasoning if required. Let it sit covered until bringing to the table and serving. Don’t forget to top your dish with the remaining parmesan before presenting.
Click here for the detailed recipe: Mushroom and Porcini Risotto
3. Creamy Chestnut Mushroom Soup
- ½ medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 8 cups mixed mushrooms, chopped
- 1 clove garlic, chopped
- 2 cups cooked chestnut mushrooms
- 4 cups chicken stock
- 1 sprig of fresh thyme
- 1 tsp. chopped fresh rosemary
- 1/3 cup crème fraiche
- Freshly ground black pepper
- 4 tbsp. butter
- Chives, sliced for garnish
Heat butter over medium heat in a saucepan and add mushrooms. Sauté it for around five minutes. Reserve a few mushrooms for garnish. Now, add chopped onions, carrots, celery, and garlic. Season the mixture with salt and cook for around 10 minutes. Do stir the mixture occasionally.
Once the mixture turns light brown and tender, add the chestnuts at this stage and cook for another four minutes. Now, pour in the chicken stock, add thyme and rosemary. Allow the mixture to come to a boil and then reduce the heat.
Cover the pan partially and let the mix simmer for the next 30 minutes over low heat. Once cooked, you can puree the soup using an immersion blender or any regular blender (for the latter, make sure to puree it in batches). Now, whisk in the crème fraiche and black pepper.
Taste it and adjust the seasonings accordingly. Serve hot, garnishing the dish with the mushrooms you put aside and fresh sliced chives.
You’ll find the nutritional information for this recipe here: Creamy Chestnut Mushroom Soup.
4. Chestnut Mushroom Stroganoff with Crème Fraiche
- 1 leek, sliced
- 2 cloves of garlic, crushed
- 400 grams of mixed mushrooms, sliced
- 200 grams of peeled, roasted mushrooms, halved
- 450 ml vegetable stock
- 3 tsp. paprika
- 2 tbsp. tomato puree
- 4 tbsp. crème fraiche
- Some fresh parsley
Heat oil in a frying pan and add the leeks. Cook them for around five minutes or until they turn soft. Now, add crushed garlic and paprika and cook for another minute. Next, add the chestnuts and other mixed mushrooms. Continue cooking on medium heat and stir frequently for at least five minutes or until the mushrooms have begun to soften.
Pour in the vegetable stock along with the tomato puree and mix everything well. Now, turn up the heat, bringing the stock to a rolling boil. Cook until the sauce begins to thicken. Lastly, turn the flame off and gently stir through crème fraiche and most of the parsley. Garnish the recipe with the remaining parsley and serve it with pasta or rice.
Click here to get a detailed recipe: Chestnut Mushroom Stroganoff with Crème Fraiche
5. Balsamic Chestnut Mushroom Spaghetti
- 6 tbsp. balsamic vinegar
- 3 tbsp. olive oil
- 250 grams chestnut mushrooms
- 150 grams chicken fillet
- 150 grams plain spaghetti
- Half clove garlic
- 1 onion
- 40 grams parmesan cheese
- 2 ½ tbsp. chives
- ½ tbsp. fresh parsley
Chop the onion and garlic. Cut the mushrooms into quarters. Clean and cut the chicken fillet into cubes or small strips. Now, boil water in a large pan and add spaghetti to it. Using the other burner, heat 2 tablespoons of olive oil in a large skillet and sauté onion and garlic for around three minutes.
Later, add chicken, chives, half the amount of parsley, salt, and pepper. Stir the mixture for around five minutes or until the chicken gets cooked thoroughly. Now, remove the chicken from the pan and continue heating the remaining oil in the skillet.
Add the mushrooms and cook them for around five minutes, and then add in the balsamic vinegar. Season the mixture with salt and pepper. Drain the spaghetti once cooked, place it on the serving plate, and scoop the chicken and mushrooms over it. Place the remaining parsley on it. Lastly, grate parmesan cheese, and garnish it before serving.
For more information related to this recipe, click here: Balsamic Chestnut Mushroom Spaghetti.
All the above chestnut mushroom recipes are worth trying if you want to satisfy your palate. Which recipe are you planning to try first? Have you already tried one of them? How did it turn out? Share your experience with us in the comment section below.