Recipe Page: Chestnut Mushrooms

Garlic Butter Sauteed Chestnut Mushrooms

Duration: 20 minutes

Rich and savoury flavours combine in this tasty and simple dish.

Utensils

  • Skillet

Ingredients

  • 1 pound chestnut mushrooms, cleaned and halved
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • Fresh parsley, chopped, for garnish
  • Salt and pepper to taste

Instructions

  1. In a large skillet, melt butter over medium heat.
  2. Add minced garlic and sauté for 1-2 minutes until fragrant.
  3. Add halved chestnut mushrooms to the skillet and cook until they release their moisture and become golden brown.
  4. Season with salt and pepper to taste.
  5. Garnish with chopped fresh parsley before serving.

Vegetarian Chestnut Mushroom and Spinach Risotto

Duration: 40 minutes

Creamy and delicious risotto for the soul.

Utensils

  • Large pan
  • Ladle

Ingredients

  • 1 cup Arborio rice
  • 1 pound chestnut mushrooms, sliced
  • 2 cups baby spinach
  • 1 onion, finely chopped
  • 4 cups vegetable broth, kept warm
  • 1/2 cup dry white wine
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. In a large pan, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
  2. Add sliced chestnut mushrooms and cook until they release their moisture and become golden brown.
  3. Stir in Arborio rice and cook for 1-2 minutes until the edges become translucent.
  4. Pour in the white wine and stir until mostly evaporated. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  5. Continue this process until the rice is creamy and cooked al dente.
  6. Stir in baby spinach and grated Parmesan cheese. Season with salt and pepper to taste. Serve hot.

Vegan Chestnut Mushroom and Lentil Stuffed Peppers

Duration: 50 minutes

Delicious filling in an edible bowl? Perfect, and super tasty.

Utensils

  • Baking dish
  • Skillet

Ingredients

  • 4 large bell peppers, halved and seeds removed
  • 1 cup dry green lentils, cooked
  • 1 pound chestnut mushrooms, finely chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Olive oil for drizzling

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, sauté chopped onion and minced garlic in olive oil until softened.
  3. Add finely chopped chestnut mushrooms and cook until they release their moisture and become golden brown.
  4. Stir in cooked green lentils, diced tomatoes, smoked paprika, cumin, salt, and pepper.
  5. Spoon the mixture into halved bell peppers.
  6. Drizzle with olive oil and bake in the preheated oven for 25-30 minutes or until the peppers are tender. Serve hot.