Chestnut mushroom recipes
🍝 Chestnut Mushroom Stroganoff
Ingredients
8 oz Chestnut mushrooms, sliced
2 tbsp butter
½ onion, diced
2 cloves garlic, minced
1 cup sour cream
1 cup vegetable broth
12 oz egg noodles
Salt & black pepper
Fresh parsley
Method
Cook egg noodles according to package directions.
Sauté onions and mushrooms in butter until browned.
Add garlic and cook for 30 seconds.
Stir in broth and simmer for 5 minutes.
Remove from heat, stir in sour cream, and toss with noodles.
Garnish with parsley before serving.
🧀 Chestnut Mushroom & Spinach Quesadillas
Ingredients
8 oz Chestnut mushrooms, sliced
1 tbsp olive oil
2 cups fresh spinach
1 cup shredded Monterey Jack or mozzarella
4 flour tortillas
Salsa or sour cream for serving
Method
Sauté mushrooms until golden.
Add spinach and cook until wilted.
Fill tortillas with the mushroom mixture and cheese.
Cook in a skillet until golden brown on both sides.
Slice and serve with salsa or sour cream.
🍄 Balsamic Roasted Chestnut Mushrooms
Ingredients
8 oz Chestnut mushrooms
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp fresh thyme
Salt & black pepper
Method
Preheat oven to 425°F.
Toss mushrooms with olive oil, balsamic vinegar, thyme, salt, and pepper.
Spread onto a baking sheet in a single layer.
Roast for 18–20 minutes, stirring halfway through.
Serve alongside roasted meats, pasta, or grain bowls.
🍜 Asian-Style Chestnut Mushroom Noodle Stir-Fry
Ingredients
8 oz Chestnut mushrooms, sliced
8 oz rice noodles
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp grated ginger
2 tbsp soy sauce
1 cup snap peas
1 carrot, julienned
Green onions for garnish
Method
Cook noodles according to package directions.
Heat sesame oil and sauté mushrooms until lightly browned.
Add garlic, ginger, snap peas, and carrots.
Stir in soy sauce and cooked noodles.
Toss well and garnish with sliced green onions.