Garlic Butter Sauteed Chestnut Mushrooms
Duration: 20 minutesRich 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
- In a large skillet, melt butter over medium heat.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add halved chestnut mushrooms to the skillet and cook until they release their moisture and become golden brown.
- Season with salt and pepper to taste.
- Garnish with chopped fresh parsley before serving.
Vegetarian Chestnut Mushroom and Spinach Risotto
Duration: 40 minutesCreamy 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
- In a large pan, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add sliced chestnut mushrooms and cook until they release their moisture and become golden brown.
- Stir in Arborio rice and cook for 1-2 minutes until the edges become translucent.
- 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.
- Continue this process until the rice is creamy and cooked al dente.
- 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 minutesDelicious 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
- Preheat the oven to 375°F (190°C).
- In a skillet, sauté chopped onion and minced garlic in olive oil until softened.
- Add finely chopped chestnut mushrooms and cook until they release their moisture and become golden brown.
- Stir in cooked green lentils, diced tomatoes, smoked paprika, cumin, salt, and pepper.
- Spoon the mixture into halved bell peppers.
- Drizzle with olive oil and bake in the preheated oven for 25-30 minutes or until the peppers are tender. Serve hot.