Smart Food

15 Best Chestnut Mushroom Recipes

Chestnut Mushroom Recipes
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With their rich flavor and meaty texture, chestnut mushrooms are a delicious addition to any dish.

They are a versatile ingredient that can improve your recipes, whether you’re a vegetarian seeking an extreme meat substitute or a mushroom lover wanting to discover new culinary options.

This article will present 15 best mouthwatering chestnut mushroom recipes that are quick to make and oozing with flavor. These recipes will excite your palate and leave you wanting more for everything from appetizers to major courses.

What are Chestnut Mushrooms?

Scientifically, It is known as “Agrocybe aegerita,”. It is a type of edible mushrooms that belongs to Agrocybe genus.

They are medium-sized mushrooms with a convex-cap. The color of the cap ranges from chestnut brown to dark brown. They have firm and dense texture.

They have a dense meaty taste which makes them the perfect choice for dishes where meaty taste is desired. They are also a good source of essential nutrients like, vitamins, minerals and dietary fibers.

These mushrooms are incredibly versatile. They can be sautéed, roasted, grilled, or used in soups, stir-fries, pasta dishes, and more. Their flavor and texture make them an ideal ingredient for both vegetarian and meat-based dishes.

Keep reading to learn the best mushroom recipes

Explore Best Chestnut Mushroom Recipes

1. Creamy Chestnut Mushroom Soup

creamy chestnut mushroom soup
creamy chestnut mushroom soup

Ingredients:

1 pound chestnut mushrooms, sliced

1 onion, chopped

2 cloves garlic, minced

4 cups vegetable or chicken broth

1/2 cup heavy cream

2 tablespoons butter

Salt and pepper to taste

Fresh chives for garnish

Preparation:

Take a large pot, Add butter and  melt the butter over medium heat.

Add chopped onions and garlic and sauté them until translucent.

Add sliced mushrooms and cook until they release their moisture.

Pour in the broth and simmer for about  20-25 minutes.

Use an immersion blender to puree the soup until smooth.

Add heavy cream in the mixture and season with salt and pepper.

Garnish with fresh chives before serving.

2. Stuffed Chestnut Mushrooms

stuffed chestnut mushroom
stuffed chestnut mushroom

Ingredients:

12 large chestnut mushrooms

1/2 cup breadcrumbs

1/2 cup grated cheese (e.g., Parmesan)

2 cloves garlic, minced

2 tablespoons fresh parsley, chopped

Olive oil for drizzling

Salt and pepper to taste

Preparation:

Preheat your oven to 375°F (190°C).

Remove the stems from the mushrooms and wash them thoroughly, then set aside.

In a bowl, mix breadcrumbs, grated cheese, crushed garlic, and chopped parsley.

Stuff each mushroom cap with the breadcrumb mixture.

Drizzle olive oil over the stuffed mushrooms.

Now, Place them in a baking tray and bake for 20-25 minutes until golden brown.

3. Garlic Butter Roasted Chestnut Mushrooms

Garlic Butter Roasted Chestnut Mushrooms
Garlic Butter Roasted Chestnut Mushrooms

Ingredients:

1 pound chestnut mushrooms, cleaned and halved

4 cloves garlic, minced

4 tablespoons butter, melted

Salt and pepper to taste

Fresh parsley for garnish (optional)

Preparation:

Preheat your oven to 400°F (200°C).

In a mixing bowl, mix melted butter and minced garlic.

Toss the halved mushrooms in the garlic butter mixture.

Spread the mushrooms on a baking sheet and place in a baking tray.

Season with salt and pepper.

Roast in the oven for 20-25 minutes or until tender and caramelized.

Garnish with fresh parsley before serving, if desired.

4. Chestnut Mushroom Risotto

Chestnut Mushroom Risotto
Chestnut Mushroom Risotto

Ingredients:

1 cup Arborio rice

1 pound chestnut mushrooms, sliced

1 onion, finely chopped

4 cups vegetable or chicken broth

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley for garnish

Preparation:

In a large pan, Add olive oil and heat it over medium heat.

Add chopped onions and sauté until translucent.

Add sliced mushrooms and cook until they release their moisture.

Stir in Arborio rice and cook for a couple of minutes.

Gradually add warm broth, one ladle at a time, stirring constantly until the rice is creamy and al dente.

Stir in grated Parmesan cheese.

Season with salt and pepper.

Garnish with fresh parsley before serving.

5. Chestnut Mushroom and Spinach Quesadillas

Chestnut Mushroom and Spinach Quesadillas
Chestnut Mushroom and Spinach Quesadillas

Ingredients:

8 large flour tortillas

1 pound chestnut mushrooms, sliced

2 cups baby spinach

2 cups of shredded cheese

Olive oil for cooking

Salt and pepper to taste

Salsa and sour cream for serving

Preparation:

In a pan, sauté sliced chestnut mushrooms in olive oil until they release moisture.

Add baby spinach and cook until wilted.

Place a tortilla in the skillet, add a portion of the mushroom-spinach mixture, and sprinkle with shredded cheese.

Top with another tortilla and cook until the tortilla is crispy and the cheese is melted.

Repeat for the remaining quesadillas.

Slice into 4-6 wedges and serve with sour cream and salsa.

6. Creamy Garlic Parmesan Chestnut Mushroom

Creamy Garlic Parmesan Chestnut Mushrooms
Creamy Garlic Parmesan Chestnut Mushrooms

Ingredients:

1 pound chestnut mushrooms, sliced

2 tablespoons butter

4 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Chopped fresh parsley for garnish

Preparation:

Take a frying-pan, add butter and melt the butter over medium-high heat.

Add minced garlic and sliced chestnut mushrooms; sauté until mushrooms are tender.

Pour in the heavy cream into the pan and simmer until it thickens.

Stir in grated Parmesan cheese and season with salt and pepper.

Garnish with chopped fresh parsley before serving.

7. Balsamic Glazed Chestnut Mushrooms

Balsamic Glazed Chestnut Mushrooms
Balsamic Glazed Chestnut Mushrooms

Ingredients:

1 pound chestnut mushrooms, cleaned and halved

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

Salt and pepper to taste

Fresh thyme leaves for garnish

Preparation:

In a bowl, whisk together olive oil, balsamic vinegar, and honey.

Toss the halved chestnut mushrooms in the balsamic mixture.

Heat a skillet over medium-high heat and add the mushrooms.

Cook until the mushrooms are browned and the balsamic mixture has reduced to a glaze.

Season with salt and pepper.

Garnish with fresh thyme leaves before serving.

8. Chestnut Mushroom and Asparagus Stir-Fry

Chestnut Mushroom and Asparagus Stir-Fry
Chestnut Mushroom and Asparagus Stir-Fry

Ingredients:

1 pound chestnut mushrooms, sliced

1 bunch asparagus

1 red bell pepper, sliced

2 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon honey

1 teaspoon grated ginger

Salt and pepper to taste

Cooked rice for serving

Preparation:

In a wok or large pan, heat oil over high heat.

Add minced garlic and grated ginger; sauté briefly.

Add sliced mushrooms, asparagus, and red bell pepper; stir-fry until vegetables are tender-crisp.

In a small bowl, mix soy sauce and honey; pour over the stir-fried veggies.

Cook for an additional minute, tossing to coat evenly.

Season with salt and pepper.

Serve over cooked rice.

9. Chestnut Mushroom and Goat Cheese Tart

Chestnut Mushroom and Goat Cheese Tart
Chestnut Mushroom and Goat Cheese Tart

Ingredients:

1 sheet puff pastry, thawed

1 pound chestnut mushrooms, sliced

4 ounces goat cheese, crumbled

2 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

Fresh herbs (e.g., thyme or rosemary) for garnish

Preparation:

Preheat your oven to 375°F (190°C).

Roll out the puff pastry on a baking sheet using rolling-pin.

In a skillet, sauté sliced mushrooms in olive oil until they release their moisture.

Spread crumbled goat cheese over the puff pastry.

Top with the sautéed mushrooms and minced garlic.

Season with salt and pepper.

Bake for 20-25 minutes until the puff pastry is golden brown.

Garnish with fresh herbs before serving.

The final six recipes will follow in the next response.

10. Chestnut Mushroom and Thyme Pizza

Chestnut Mushroom and Thyme Pizza
Chestnut Mushroom and Thyme Pizza

Ingredients:

Pizza dough

1 pound chestnut mushrooms, sliced

Fresh thyme leaves

Mozzarella cheese, grated

Truffle oil (for drizzling)

Salt and pepper to taste

Preparation:

Preheat your oven according to the recommended temperature for  pizza dough.

Roll out the pizza dough on a baking sheet using rolling-pin.

Sprinkle grated mozzarella cheese evenly over the dough.

Arrange sliced chestnut mushrooms on top.

Sprinkle with fresh thyme leaves.

Season with salt and pepper.

Bake according to the pizza dough instructions.

Drizzle with truffle oil before serving.

11. Chestnut Mushroom and Spinach Salad

Chestnut Mushroom and Spinach Salad
Chestnut Mushroom and Spinach Salad

Ingredients:

8 cups baby spinach

1 pound chestnut mushrooms, thinly sliced

1 cup cherry tomatoes, halved

1/2 cup toasted nuts (e.g., pine nuts or almonds)

Balsamic vinaigrette dressing

Salt and pepper to taste

Preparation:

In a large salad bowl, combine baby spinach, sliced chestnut mushrooms, halved cherry tomatoes, and toasted nuts.

Drizzle with balsamic vinaigrette dressing.

Season with salt and pepper.

Toss gently to combine.

Serve immediately.

12. Chestnut Mushroom and Sun-Dried Tomato Pasta

Chestnut Mushroom and Sun-Dried Tomato Pasta
Chestnut Mushroom and Sun-Dried Tomato Pasta

Ingredients:

12 ounces pasta of your choice

1 pound chestnut mushrooms, sliced

1/2 cup sun-dried tomatoes, chopped

2 cloves garlic, minced

Fresh basil leaves, torn

Olive oil for cooking

Grated Parmesan cheese

Salt and pepper to taste

Preparation:

Cook pasta according to package instructions. When cooked drain and set aside.

In a frying-pan, sauté sliced mushrooms in olive oil until they release their moisture.

Add minced garlic and sun-dried tomatoes, then cook briefly.

Toss the cooked pasta and torn basil leaves into the skillet.

Season with salt and pepper.

Stir until everything is heated through.

Serve with grated Parmesan cheese.

13. Honey Soy Glazed Chestnut Mushrooms

Honey Soy Glazed Chestnut Mushrooms
Honey Soy Glazed Chestnut Mushrooms

Ingredients:

1 pound chestnut mushrooms, cleaned and halved

2 tablespoons honey

2 tablespoons soy sauce

2 cloves garlic, minced

1 teaspoon grated ginger

Sesame seeds for garnish

Salt and pepper to taste

Preparation:

In a bowl, add honey, soy sauce, minced garlic, and grated ginger together and whisk.

Toss the halved chestnut mushrooms in the honey soy mixture.

Heat the pan over medium heat and add the mushrooms.

Cook until the mushrooms are browned and the sauce has thickened.

Season with salt and pepper.

Garnish with sesame seeds before serving.

14. Chestnut Mushroom and Bacon Wrapped Skewers

Chestnut Mushroom and Bacon Wrapped Skewers
Chestnut Mushroom and Bacon Wrapped Skewers

Ingredients:

1 pound chestnut mushrooms, cleaned

8 slices bacon, cut in half

Wooden skewers, soaked in water

Salt and pepper to taste

Preparation:

Preheat your oven to medium-high heat.

Wrap each chestnut mushroom with a half-slice of bacon and thread onto the skewers.

Season with salt and pepper.

Grill or bake until the bacon is crispy and the mushrooms are tender, turning occasionally.

When cooked completely, serve hot.

15. Creamy Chestnut Mushroom Polenta

Creamy Chestnut Mushroom Polenta
Creamy Chestnut Mushroom Polenta

Ingredients:

1 cup cornmeal

4 cups water

1 pound chestnut mushrooms, sliced

2 cloves garlic, minced

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Preparation:

In a saucepan, Add some water and give it a boil.

Gradually whisk in the cornmeal and keep stirring it constantly.

Reduce heat and simmer, stirring frequently, until the polenta is creamy and thick.

In a separate pan, sauté sliced mushrooms and crushed garlic until mushrooms are tender.

Add heavy cream and grated Parmesan cheese.

Season with salt and pepper.

Serve the creamy mushroom mixture over the polenta.

Enjoy preparing and savoring these delicious chestnut mushroom recipes!

Conclusion

The dense texture and meaty taste of Chestnut mushrooms can level-up your meals game.

Being versatile and flexible, they can be added from soups to pizzas. Despite of their wonderful taste, they too have wide nutritional value. It can be a part of your appetizers, side dishes, main course or diet plan. Above I have mentioned some best chestnut mushroom recipes. Must give them a read, and try them.

It can be a part of your diet-plan as it is a diet friendly. When it comes to diet friendly recipes, you should also try Alabama Hot Pockets. It is baked, chicken and cheese pockets which make them calorie free. To know its recipe, click here.

FAQ Section

1. Where can I find chestnut mushrooms?

Chestnut mushrooms cab be purchased from grocery stores and supermarkets. You can also found them in local farmers markets or specialty food stores for fresh chestnut mushrooms.

2. Can I substitute chestnut mushrooms with other mushroom types in these recipes?

Yes, you can often substitute chestnut mushrooms with other mushroom varieties like cremini or white button mushrooms if chestnut mushrooms are not readily available. While the flavor may vary slightly, these mushrooms can be used interchangeably in most recipes.

3. Are chestnut mushrooms suitable for vegetarian and vegan diets?

Yes, chestnut mushrooms are suitable for both vegetarian and vegan diets. They provide a meaty texture and rich flavor, that maks them an excellent meat substitute in various dishes.

4. How should I store chestnut mushrooms?

To prevent the mushrooms from spoiling, it is better to store them in a refrigerator by wraping them in a paper bag. Donot store for long period, try to use them within few days to enjoy the fresh taste and texture.

5. Can I freeze dishes made with chestnut mushrooms?

Yes, You can freeze chestnut mushrooms. But there may be chance that they may change their texture when you defrost or reheat them. To freeze mushroom-based dishes, place them in an air-tight container and then freeze for 2-3 months.

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