25 Delicious Chestnut Mushroom Recipes for Every Occasion

Perfect for any meal, chestnut mushrooms bring a rich, earthy flavor that transforms simple dishes into something extraordinary. Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or craving some comfort food, our roundup of 25 delicious recipes has got you covered. Dive in and discover how versatile and delightful these little gems can be in your cooking adventures!

Creamy Chestnut Mushroom Soup

Zesty flavors and earthy aromas come together in this Creamy Chestnut Mushroom Soup, a dish that promises to warm the soul with its rich, velvety texture and deep, umami-packed flavors. Perfect for a cozy evening in, this soup is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 2 tablespoons clarified butter
• 1 large shallot, finely diced
• 2 cloves garlic, minced
• 1 pound chestnut mushrooms, thinly sliced
• 1 teaspoon fresh thyme leaves
• 1/2 cup dry white wine
• 4 cups chicken stock, homemade preferred
• 1/2 cup heavy cream
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Add the finely diced shallot and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Increase the heat to medium-high and add the thinly sliced chestnut mushrooms, cooking until they release their moisture and begin to brown, approximately 5 minutes.
5. Sprinkle the fresh thyme leaves over the mushrooms and pour in the dry white wine, scraping the bottom of the pot to deglaze.
6. Allow the wine to reduce by half, about 2 minutes, then add the chicken stock.
7. Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld.
8. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
9. Return the soup to the pot and stir in the heavy cream. Season with salt and freshly ground black pepper to taste.
10. Heat gently until warmed through, about 2 minutes, then remove from heat.

Lusciously creamy with a robust mushroom flavor, this soup is a delight to the senses. Serve it with a drizzle of truffle oil and a sprinkle of chives for an extra touch of elegance, or alongside a crusty baguette for dipping.

Garlic Butter Chestnut Mushrooms

Yielded by the earth’s bounty, these Garlic Butter Chestnut Mushrooms are a testament to the simplicity and elegance of seasonal cooking. Their rich, nutty flavor, enhanced by the golden hue of butter and the sharpness of garlic, makes for a dish that’s both comforting and sophisticated.

Ingredients

• 1 lb fresh chestnut mushrooms, cleaned and halved
• 3 tbsp unsalted butter, preferably European-style
• 2 cloves garlic, finely minced
• 1 tbsp fresh thyme leaves
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp flat-leaf parsley, finely chopped for garnish

Instructions

1. In a large skillet over medium heat, melt the butter until it begins to foam slightly, about 1 minute.
2. Add the halved chestnut mushrooms to the skillet, ensuring they are in a single layer to allow for even browning. Cook undisturbed for 4 minutes.
3. Gently stir the mushrooms, then add the minced garlic and thyme leaves. Continue to cook, stirring occasionally, until the mushrooms are golden brown and tender, about 5 minutes more.
4. Season with sea salt and freshly ground black pepper, adjusting to your preference but keeping the flavors balanced.
5. Remove from heat and sprinkle with chopped parsley for a fresh, vibrant finish.

Exquisite in their simplicity, these mushrooms boast a tender texture with a slight bite, enveloped in a rich, aromatic butter sauce. Serve them atop a crusty baguette or as a luxurious side to grilled meats for an unforgettable meal.

Chestnut Mushroom Risotto

Elevating the humble risotto to new heights, this Chestnut Mushroom Risotto combines earthy flavors with creamy Arborio rice, creating a dish that’s both comforting and sophisticated. Perfect for a cozy dinner or an elegant gathering, its rich aroma and velvety texture promise to delight the senses.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups homemade chicken stock, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 tbsp clarified butter
• 1 tbsp extra-virgin olive oil
• 1/2 lb chestnut mushrooms, thinly sliced
• 1 small shallot, finely minced
• 2 cloves garlic, finely minced
• 1/4 cup fresh parsley, finely chopped
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. In a heavy-bottomed saucepan, heat the clarified butter and olive oil over medium heat until shimmering.
2. Add the minced shallot and garlic, sautéing until translucent, about 2 minutes, ensuring they do not brown.
3. Introduce the sliced chestnut mushrooms, cooking until they release their moisture and begin to golden, approximately 5 minutes.
4. Stir in the Arborio rice, toasting lightly for 1 minute until the grains are well-coated and slightly translucent at the edges.
5. Deglaze the pan with the white wine, stirring constantly until the liquid is fully absorbed.
6. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next, about 18-20 minutes total.
7. Once the rice is al dente and the mixture is creamy, remove from heat and fold in the Parmigiano-Reggiano, thyme, and parsley.
8. Season with salt and freshly ground black pepper to taste, then let rest covered for 2 minutes before serving.

Creamy yet with a slight bite, this risotto boasts a deep umami flavor from the mushrooms, balanced by the sharpness of Parmigiano-Reggiano. Serve it garnished with additional thyme and a drizzle of truffle oil for an extra layer of luxury.

Roasted Chestnut Mushrooms with Thyme

Zesty and earthy, this dish brings the forest to your table with its rich flavors and aromatic presence. Roasted Chestnut Mushrooms with Thyme is a simple yet sophisticated side that pairs beautifully with autumnal mains or stands alone as a vegetarian delight.

Ingredients

• 1 pound chestnut mushrooms, cleaned and halved
• 2 tablespoons clarified butter
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil

Instructions

1. Preheat your oven to 400°F (204°C) to ensure a perfectly roasted texture.
2. In a large mixing bowl, combine the halved chestnut mushrooms with clarified butter, ensuring each piece is lightly coated for even roasting.
3. Spread the mushrooms in a single layer on a baking sheet, allowing space between each for optimal browning.
4. Sprinkle the fresh thyme leaves, sea salt, and black pepper evenly over the mushrooms, enhancing their natural flavors.
5. Drizzle the extra virgin olive oil over the top, adding a subtle fruitiness to the dish.
6. Roast in the preheated oven for 20 minutes, or until the mushrooms are golden brown and tender, stirring once halfway through for uniform cooking.
7. Remove from the oven and let rest for 2 minutes before serving to allow the flavors to meld beautifully.

Delightfully tender with a caramelized exterior, these mushrooms offer a burst of umami with every bite. Serve them atop a creamy polenta or alongside a crisp green salad for a contrast in textures.

Chestnut Mushroom and Spinach Pasta

Hearty and wholesome, this Chestnut Mushroom and Spinach Pasta marries the earthy depth of forest mushrooms with the fresh vibrancy of spinach, all enveloped in a silky, garlic-infused olive oil sauce. Perfect for a cozy evening in, this dish promises a symphony of flavors and textures that will delight the palate.

Ingredients

• 8 oz dried pasta (such as fettuccine or penne)
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 lb chestnut mushrooms, cleaned and sliced
• 5 oz fresh spinach, stems removed
• 1/2 cup vegetable stock
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp unsalted butter
• Salt and freshly ground black pepper, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute, being careful not to burn.
3. Increase the heat to medium-high and add the mushrooms. Cook, stirring occasionally, until the mushrooms are golden and have released their moisture, about 5-7 minutes.
4. Stir in the spinach and vegetable stock, cooking until the spinach is just wilted, about 2 minutes. Tip: The residual heat will continue to cook the spinach, so remove from heat when it’s slightly underdone.
5. Reduce the heat to low and add the cooked pasta to the skillet. Toss with the mushroom and spinach mixture, adding reserved pasta water as needed to loosen the sauce.
6. Finish by stirring in the Parmesan cheese and butter until the sauce is creamy and coats the pasta evenly. Season with salt and pepper to taste. Tip: For an extra layer of flavor, add a pinch of red pepper flakes with the garlic.

Artfully plated, this pasta boasts a delightful contrast between the tender mushrooms and the slight bite of al dente pasta, with the spinach adding a pop of color and freshness. Serve with a sprinkle of extra Parmesan and a drizzle of high-quality olive oil for an elegant touch.

Stuffed Chestnut Mushrooms with Cheese

Revered for their earthy flavor and meaty texture, chestnut mushrooms transform into elegant vessels when stuffed with a rich, cheesy filling, making them a sophisticated yet approachable appetizer or side dish.

Ingredients

• 12 large chestnut mushrooms, stems removed and reserved
• 2 tablespoons clarified butter
• 1/2 cup finely chopped shallots
• 2 cloves garlic, minced
• 1/2 cup finely chopped mushroom stems
• 1/2 cup heavy cream
• 1 cup grated Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup panko breadcrumbs

Instructions

1. Preheat the oven to 375°F and lightly grease a baking dish with clarified butter.
2. In a skillet over medium heat, melt the remaining clarified butter and sauté the shallots until translucent, about 3 minutes.
3. Add the garlic and chopped mushroom stems, cooking until the mixture is soft and fragrant, approximately 5 minutes.
4. Stir in the heavy cream, allowing it to reduce slightly, then remove from heat and fold in the Gruyère, Parmesan, thyme, salt, and pepper until the cheese is melted and the mixture is homogenous.
5. Generously fill each mushroom cap with the cheese mixture, then sprinkle the tops with panko breadcrumbs for a crisp finish.
6. Arrange the stuffed mushrooms in the prepared baking dish and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
7. Let the mushrooms rest for 5 minutes before serving to allow the filling to set slightly.

Perfectly balanced between creamy and crisp, these stuffed mushrooms offer a delightful contrast in textures, with the Gruyère providing a nutty depth that complements the earthiness of the mushrooms. Serve them atop a bed of arugula for a vibrant presentation or alongside a crisp white wine to elevate your dining experience.

Chestnut Mushroom and Chicken Stir Fry

Now, let us embark on a culinary journey that brings together the earthy richness of chestnut mushrooms and the tender succulence of chicken in a stir fry that promises to delight the senses. This dish, a harmonious blend of textures and flavors, is perfect for those evenings when you crave something both comforting and sophisticated.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 cups chestnut mushrooms, thinly sliced
• 2 tbsp clarified butter
• 1 tbsp garlic, minced
• 1 tbsp ginger, freshly grated
• 1/4 cup soy sauce
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 2 scallions, thinly sliced
• 1 tbsp sesame oil

Instructions

1. Heat clarified butter in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add thinly sliced chicken thighs, spreading them in a single layer. Cook undisturbed for 2 minutes to achieve a golden sear, then stir-fry for an additional 3 minutes until just cooked through.
3. Introduce minced garlic and grated ginger to the wok, stirring constantly for 30 seconds to release their aromas without burning.
4. Toss in the chestnut mushrooms, stirring to combine. Cook for 4 minutes, or until the mushrooms have softened and begun to brown.
5. In a small bowl, whisk together soy sauce, honey, and red pepper flakes. Pour this mixture over the chicken and mushrooms, stirring to coat evenly. Simmer for 2 minutes to allow the flavors to meld.
6. Remove from heat and drizzle with sesame oil, then garnish with sliced scallions.

With its perfect balance of savory and sweet, this stir fry offers a delightful contrast between the juicy chicken and the meaty mushrooms. Serve it over a bed of steamed jasmine rice or alongside crisp, blanched greens for a meal that’s as visually appealing as it is delicious.

Grilled Chestnut Mushrooms with Herbs

Perfectly charred and bursting with umami, these grilled chestnut mushrooms are a testament to the beauty of simplicity. Paired with a medley of fresh herbs, they offer a rustic yet refined side dish that complements any summer gathering.

Ingredients

• 1 pound chestnut mushrooms, cleaned and stems trimmed
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent temperature of 400°F.
2. In a large mixing bowl, combine the chestnut mushrooms with extra-virgin olive oil, minced garlic, thyme leaves, rosemary, sea salt, and black pepper. Toss gently to ensure each mushroom is evenly coated.
3. Place the mushrooms on the preheated grill, cap side down, ensuring they are not overcrowded to allow for even charring.
4. Grill for 4-5 minutes on the first side, or until visible grill marks appear and the mushrooms begin to release their juices.
5. Flip each mushroom carefully using tongs, and grill for an additional 3-4 minutes on the other side.
6. Remove the mushrooms from the grill and let them rest for 2 minutes before serving to allow the flavors to meld.

Yielded by the grill’s kiss, these mushrooms boast a smoky depth, with the herbs lending a fragrant brightness. Serve them atop a slice of crusty bread or as a savory accompaniment to grilled meats for a dish that sings of summer.

Chestnut Mushroom and Lentil Curry

Warm, aromatic spices meld beautifully with earthy chestnut mushrooms and hearty lentils in this comforting curry, a dish that promises to delight the senses with its rich flavors and velvety texture.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 1/2 cups chestnut mushrooms, quartered
• 1 can (14 oz) coconut milk, full-fat
• 2 cups vegetable stock
• 1 tbsp fresh lemon juice
• 1/4 cup cilantro, chopped
• Sea salt, to taste

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Mix in the ground turmeric, cumin, coriander, and cayenne pepper, toasting the spices for 30 seconds to release their aromas.
5. Add the quartered chestnut mushrooms, cooking until they begin to soften, approximately 4 minutes.
6. Pour in the rinsed green lentils, stirring to coat them in the spice mixture.
7. Add the coconut milk and vegetable stock, bringing the mixture to a gentle boil.
8. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
9. Stir in the fresh lemon juice and chopped cilantro, adjusting the sea salt to taste.
10. Remove from heat and let the curry sit for 5 minutes to allow the flavors to meld.

Creamy coconut milk balances the heat of the spices, while the lentils provide a satisfying bite. Serve this curry over steamed basmati rice or with warm naan bread for a complete meal.

Chestnut Mushroom and Bacon Quiche

Perfectly balancing the earthy depth of chestnut mushrooms with the smoky richness of bacon, this quiche is a testament to the elegance of simplicity. Paired with a buttery, flaky crust, it’s a dish that promises to elevate any brunch or dinner table.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon sea salt
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 4 slices thick-cut bacon, diced
• 1 cup chestnut mushrooms, thinly sliced
• 3 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup Gruyère cheese, grated
• 1 tablespoon clarified butter
• Fresh thyme leaves, for garnish

Instructions

1. In a large bowl, whisk together the flour and sea salt. Add the chilled butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Wrap in plastic and chill for 30 minutes.
3. Preheat the oven to 375°F. Roll out the dough on a floured surface to fit a 9-inch tart pan. Trim the edges, prick the base with a fork, and chill for another 10 minutes.
4. Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove the weights and parchment and bake for 5 more minutes until lightly golden.
5. In a skillet over medium heat, cook the bacon until crispy. Remove and set aside. In the same skillet, sauté the mushrooms in clarified butter until golden.
6. In a bowl, whisk together the eggs, cream, milk, and nutmeg. Stir in the bacon, mushrooms, and Gruyère.
7. Pour the filling into the pre-baked crust and bake for 30-35 minutes, until the filling is set and the top is lightly browned.
8. Let the quiche cool for 10 minutes before slicing. Garnish with fresh thyme leaves.

Just out of the oven, the quiche boasts a creamy interior with a crisp, golden crust, offering a delightful contrast in textures. Serve it warm with a side of arugula salad dressed in a light vinaigrette to complement its rich flavors.

Sauteed Chestnut Mushrooms with Garlic

Flavorful and aromatic, this dish transforms simple chestnut mushrooms into a luxurious side or topping with the magic of garlic and herbs. Perfect for elevating a weeknight dinner or adding a gourmet touch to your next gathering.

Ingredients

• 1 lb fresh chestnut mushrooms, cleaned and sliced
• 3 tbsp clarified butter
• 4 cloves garlic, finely minced
• 1 tbsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp dry white wine
• 1 tbsp flat-leaf parsley, finely chopped

Instructions

1. Heat a large skillet over medium-high heat and add the clarified butter, allowing it to melt until it shimmers but does not smoke.
2. Add the sliced chestnut mushrooms to the skillet in a single layer, ensuring they have enough space to brown properly. Cook undisturbed for 4 minutes to achieve a golden sear.
3. Stir the mushrooms gently, then add the minced garlic and thyme leaves. Continue to cook for another 3 minutes, stirring occasionally to prevent the garlic from burning.
4. Season with sea salt and freshly ground black pepper, then deglaze the skillet with dry white wine, scraping up any browned bits from the bottom of the pan.
5. Remove from heat and sprinkle with chopped flat-leaf parsley for a fresh, herby finish.

Rich in umami and with a delightful contrast of textures, these sautéed mushrooms boast a buttery softness with edges crisped to perfection. Serve them atop a creamy polenta or alongside a perfectly seared steak for a meal that feels indulgent yet effortlessly simple.

Chestnut Mushroom and Goat Cheese Tart

On a crisp autumn evening, nothing captivates the palate quite like the harmonious blend of earthy chestnut mushrooms and creamy goat cheese encased in a flaky, buttery crust. This tart is a celebration of seasonal flavors, offering a sophisticated yet approachable dish that’s perfect for both intimate dinners and grand gatherings.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, chilled and cubed
• 3-4 tablespoons ice water
• 2 tablespoons extra-virgin olive oil
• 1 pound chestnut mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon freshly ground black pepper
• 4 ounces goat cheese, crumbled
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup heavy cream

Instructions

1. In a large bowl, whisk together the flour and salt. Add the chilled butter cubes, using your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, stirring until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
3. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F. On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch tart pan, pressing gently into the edges. Trim excess dough.
5. In a large skillet, heat olive oil over medium heat. Add mushrooms, garlic, thyme, and pepper, sautéing until the mushrooms are golden and any liquid has evaporated, about 8 minutes. Tip: Sautéing the mushrooms until dry prevents a soggy crust.
6. Spread the mushroom mixture evenly over the crust. Sprinkle with crumbled goat cheese.
7. In a small bowl, whisk together the egg and heavy cream. Pour over the mushrooms and cheese.
8. Bake for 25-30 minutes, or until the filling is set and the crust is golden brown. Tip: Let the tart cool for 5 minutes before slicing to ensure clean cuts.

Zesty with a hint of earthiness, this tart boasts a velvety filling contrasted by a crisp, golden crust. Serve warm with a drizzle of truffle oil or alongside a peppery arugula salad for an elegant meal.

Chestnut Mushroom and Wild Rice Pilaf

On a crisp autumn evening, nothing comforts the soul quite like a hearty bowl of Chestnut Mushroom and Wild Rice Pilaf, a dish that marries the earthy depth of wild mushrooms with the nutty complexity of wild rice, all brought together with a hint of aromatic herbs.

Ingredients

• 1 cup wild rice, rinsed
• 2 cups homemade chicken stock
• 2 tbsp clarified butter
• 1 cup chestnut mushrooms, thinly sliced
• 1/2 cup shallots, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup flat-leaf parsley, finely chopped

Instructions

1. In a medium saucepan, combine the wild rice and chicken stock. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 45 minutes, or until the rice is tender and the liquid is absorbed.
2. While the rice cooks, heat the clarified butter in a large skillet over medium heat. Add the shallots and sauté for 3 minutes, until translucent.
3. Add the chestnut mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until they begin to brown.
4. Stir in the minced garlic and thyme leaves, cooking for an additional 1 minute until fragrant.
5. Once the rice is cooked, fluff it with a fork and gently fold in the mushroom mixture. Season with sea salt and black pepper to taste.
6. Sprinkle with chopped parsley before serving to add a fresh, vibrant color and flavor.

Garnished with a sprinkle of parsley, this pilaf offers a delightful contrast of textures, from the chewy wild rice to the tender mushrooms. Serve it as a sophisticated side to roasted poultry or as a standalone vegetarian main for a truly elegant meal.

Chestnut Mushroom and Beef Stroganoff

Brimming with rich flavors and a comforting warmth, this Chestnut Mushroom and Beef Stroganoff marries tender slices of beef with earthy chestnut mushrooms in a luxuriously creamy sauce, perfect for a sophisticated yet hearty meal.

Ingredients

• 1.5 lbs beef sirloin, thinly sliced against the grain
• 2 cups chestnut mushrooms, quartered
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp clarified butter
• 1 cup beef stock, preferably homemade
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 cup sour cream
• 1/4 cup heavy cream
• Salt, to season
• Freshly ground black pepper, to season
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a large skillet over medium-high heat, melt 2 tbsp of clarified butter until it shimmers.
2. Add the thinly sliced beef sirloin in a single layer, searing for 2 minutes per side until deeply browned. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp of clarified butter, followed by the finely diced onion. Sauté for 3 minutes until translucent.
4. Add the minced garlic and quartered chestnut mushrooms, cooking for 5 minutes until the mushrooms are golden and have released their moisture.
5. Stir in the Dijon mustard and smoked paprika, cooking for 1 minute to bloom the spices.
6. Pour in the beef stock, scraping the bottom of the skillet to deglaze and incorporate the fond.
7. Return the seared beef to the skillet, reducing the heat to low. Simmer for 10 minutes to allow the flavors to meld.
8. Gently fold in the sour cream and heavy cream, ensuring the sauce does not boil to prevent curdling.
9. Season with salt and freshly ground black pepper to taste, then simmer for an additional 5 minutes until the sauce thickens slightly.
10. Garnish with finely chopped fresh parsley before serving.

Zesty and velvety, this stroganoff boasts a harmonious blend of tender beef and mushrooms enveloped in a creamy, tangy sauce. Serve over a bed of buttered egg noodles or alongside a crisp green salad for a complete meal.

Chestnut Mushroom and Potato Gratin

Amidst the crisp air of autumn, a dish that marries the earthy depth of chestnut mushrooms with the comforting warmth of potatoes emerges as a testament to seasonal cooking. This gratin, layered with precision and baked to golden perfection, offers a symphony of textures and flavors that elevate the humble ingredients to a dish worthy of any celebratory table.

Ingredients

• 1 lb Yukon Gold potatoes, thinly sliced to 1/8″ thickness
• 8 oz chestnut mushrooms, thinly sliced
• 2 cups heavy cream
• 1 cup Gruyère cheese, freshly grated
• 1/2 cup Parmigiano-Reggiano, finely grated
• 2 tbsp clarified butter
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• Kosher salt and freshly ground black pepper, to season

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13″ baking dish with clarified butter.
2. In a medium saucepan, warm the heavy cream over low heat with thyme, nutmeg, 1/2 tsp salt, and 1/4 tsp pepper until just simmering. Remove from heat and let infuse for 10 minutes.
3. Layer half of the potato slices in the prepared dish, overlapping slightly. Season lightly with salt and pepper.
4. Arrange all the mushroom slices over the potatoes, then top with the remaining potatoes, seasoning again.
5. Strain the cream mixture over the layers, ensuring even coverage. Sprinkle Gruyère and Parmigiano-Reggiano evenly over the top.
6. Bake for 45-50 minutes, until the top is deeply golden and the potatoes are tender when pierced with a knife.
7. Let rest for 10 minutes before serving to allow the gratin to set.

How the gratin presents a contrast between the crispy, cheese-laden crust and the tender, creamy layers beneath is nothing short of culinary artistry. Serve it alongside a crisp green salad or as a luxurious side to roasted meats for a meal that sings of autumn’s bounty.

Chestnut Mushroom and Leek Pie

Keen to bring a touch of autumnal elegance to your table? This Chestnut Mushroom and Leek Pie marries the earthy depth of chestnut mushrooms with the subtle sweetness of leeks, all encased in a buttery, flaky pastry that promises to delight the senses.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 2 tbsp clarified butter
• 3 large leeks, white and light green parts only, thinly sliced
• 1 lb chestnut mushrooms, thinly sliced
• 1 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large bowl, combine the flour and diced butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
2. Gradually add the ice water, stirring until the dough just comes together. Wrap in plastic and chill for 30 minutes to ensure a flaky crust.
3. Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang, then crimp as desired.
4. In a large skillet over medium heat, melt the clarified butter. Add the leeks and sauté until soft, about 5 minutes, stirring occasionally to prevent browning.
5. Add the mushrooms to the skillet and cook until their liquid evaporates, about 8 minutes. Stir in the heavy cream, thyme, salt, and pepper, then remove from heat.
6. Pour the mushroom and leek mixture into the prepared pie crust. Brush the edges with the beaten eggs for a golden finish.
7. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly. Let rest for 10 minutes before serving to allow the filling to set.

The pie emerges from the oven with a crust that shatters at the touch, revealing a creamy, umami-rich filling. Serve it alongside a crisp green salad dressed with a sharp vinaigrette to cut through the richness, making each bite a harmonious blend of textures and flavors.

Chestnut Mushroom and Truffle Oil Pizza

Perfectly balancing earthy flavors with a touch of luxury, this Chestnut Mushroom and Truffle Oil Pizza combines the rustic charm of foraged mushrooms with the opulence of truffle oil for a dish that’s as sophisticated as it is satisfying.

Ingredients

• 1 lb pizza dough, room temperature
• 1/2 cup whole milk ricotta cheese
• 1/4 cup extra virgin olive oil
• 2 cups chestnut mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp white truffle oil
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/4 cup fresh arugula

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up for at least 30 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round, ensuring an even thickness throughout.
3. Brush the dough with 2 tablespoons of extra virgin olive oil, leaving a 1-inch border for the crust.
4. Spread the ricotta cheese evenly over the oiled dough, then scatter the sliced chestnut mushrooms and minced garlic on top.
5. Season with sea salt and freshly ground black pepper, then drizzle with the remaining olive oil.
6. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 12-14 minutes, or until the crust is golden and the mushrooms are tender.
7. Remove the pizza from the oven and immediately drizzle with white truffle oil and sprinkle with grated Parmigiano-Reggiano cheese.
8. Garnish with fresh arugula before slicing and serving.

Notably, the pizza boasts a crisp crust with a creamy, rich topping that’s elevated by the aromatic truffle oil. For an extra touch of elegance, serve with a side of truffle-infused honey to drizzle over each slice.

Chestnut Mushroom and Barley Soup

Glistening under the soft glow of autumn, this Chestnut Mushroom and Barley Soup marries the earthy depth of forest mushrooms with the nutty wholesomeness of pearl barley, creating a symphony of flavors that comfort the soul.

Ingredients

• 1 cup pearl barley, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 lb chestnut mushrooms, thinly sliced
• 4 cups vegetable stock, homemade preferred
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• Fresh parsley, finely chopped for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
3. Increase the heat to medium-high and add the sliced chestnut mushrooms. Cook until they release their moisture and begin to brown, approximately 8 minutes.
4. Stir in the rinsed pearl barley, followed by the vegetable stock, thyme leaves, and bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the barley is tender.
5. Remove the bay leaf and stir in the butter until melted. Gradually add the heavy cream, stirring to incorporate.
6. Season with salt and freshly ground black pepper to taste. Serve hot, garnished with fresh parsley.

This soup boasts a velvety texture with a rich, umami-packed broth that clings lovingly to each spoonful. For an extra touch of luxury, drizzle with truffle oil before serving or accompany with a slice of crusty sourdough bread.

Chestnut Mushroom and Parmesan Polenta

Delightfully creamy and rich, this Chestnut Mushroom and Parmesan Polenta combines earthy flavors with a luxurious texture, making it a perfect comfort dish for any season. Each spoonful offers a harmonious blend of nutty parmesan and umami-packed mushrooms, elegantly balanced on a velvety polenta base.

Ingredients

• 1 cup stone-ground polenta
• 4 cups chicken stock, preferably homemade
• 1 cup freshly grated Parmigiano-Reggiano
• 2 tbsp unsalted butter
• 1 lb chestnut mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp extra-virgin olive oil
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. In a heavy-bottomed saucepan, bring the chicken stock to a boil over medium-high heat.
2. Gradually whisk in the polenta, reducing the heat to low to maintain a gentle simmer. Cook for 30 minutes, stirring frequently to prevent clumping.
3. While the polenta cooks, heat olive oil in a large skillet over medium heat. Add the mushrooms, arranging them in a single layer to ensure even browning.
4. After 5 minutes, when the mushrooms have developed a golden crust, add the minced garlic and thyme. Sauté for an additional 2 minutes until fragrant.
5. Once the polenta has thickened to a creamy consistency, remove from heat. Stir in the butter and grated Parmigiano-Reggiano until fully incorporated.
6. Season the polenta and mushroom mixture with salt and pepper to taste, adjusting as necessary for balance.
7. Serve the polenta warm, topped with the sautéed mushrooms and an extra sprinkle of Parmigiano-Reggiano for garnish.

Silky and indulgent, this polenta dish boasts a comforting texture that pairs wonderfully with the meaty mushrooms. For an added touch of elegance, drizzle with truffle oil or serve alongside a crisp, green salad to cut through the richness.

Chestnut Mushroom and Kale Salad

Just as the seasons transition, so too does our palate crave dishes that bridge the gap between hearty and light. This Chestnut Mushroom and Kale Salad does exactly that, offering a symphony of earthy flavors and crisp textures, elegantly dressed to perfection.

Ingredients

• 1 cup chestnut mushrooms, thinly sliced
• 2 cups kale, stems removed and leaves torn into bite-sized pieces
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup shaved Parmesan cheese
• 1/4 cup toasted pine nuts

Instructions

1. In a large mixing bowl, combine the kale with 1 tbsp of olive oil and a pinch of sea salt. Massage the kale for 2 minutes until it begins to soften and darken in color.
2. Heat a skillet over medium-high heat and add the remaining olive oil. Sauté the chestnut mushrooms for 3-4 minutes until golden brown, seasoning with salt and pepper halfway through.
3. In a small bowl, whisk together the balsamic vinegar and Dijon mustard until emulsified. Drizzle over the kale and toss to coat evenly.
4. Add the sautéed mushrooms to the kale, along with the shaved Parmesan and toasted pine nuts. Gently toss to combine all ingredients.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Finished with a flourish, this salad presents a delightful contrast between the tender kale and the meaty mushrooms, all brought together by the sharpness of Parmesan and the crunch of pine nuts. Serve it as a standalone lunch or as a sophisticated side to a main course.

Chestnut Mushroom and Sausage Pasta

Glistening under a delicate sheen of olive oil, this Chestnut Mushroom and Sausage Pasta marries the earthy depth of forest mushrooms with the robust savoriness of artisanal sausage, creating a dish that’s as comforting as it is sophisticated.

Ingredients

• 8 oz dried pasta, such as fettuccine or pappardelle
• 2 tbsp extra-virgin olive oil
• 1 lb Italian sausage, casings removed
• 1 lb chestnut mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp unsalted butter
• Salt and freshly ground black pepper, to season
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a wooden spoon, and cook until browned, about 5-7 minutes.
3. Add the mushrooms to the skillet and sauté until they release their moisture and become golden, about 5 minutes. Tip: Do not overcrowd the pan to ensure the mushrooms brown properly.
4. Stir in the garlic and cook until fragrant, about 30 seconds. Deglaze the pan with white wine, scraping up any browned bits, and let it reduce by half, about 2 minutes.
5. Lower the heat to medium-low and stir in the heavy cream and Parmesan cheese until the sauce is smooth. Tip: Adjust the sauce consistency with reserved pasta water if needed.
6. Add the cooked pasta to the skillet along with the butter, tossing to coat evenly. Season with salt and pepper to taste. Tip: The butter adds a luxurious gloss to the pasta.
7. Garnish with fresh parsley before serving.

Buttery pasta strands, enrobed in a creamy sauce, offer a perfect canvas for the umami-rich mushrooms and savory sausage. Serve this dish with a crisp green salad and a glass of the remaining white wine for a meal that feels both indulgent and balanced.

Chestnut Mushroom and Red Wine Sauce

Zesty and rich, this Chestnut Mushroom and Red Wine Sauce transforms simple ingredients into a luxurious accompaniment, perfect for elevating any dish with its deep, umami flavors and velvety texture.

Ingredients

• 2 cups chestnut mushrooms, thinly sliced
• 1 cup dry red wine
• 2 tbsp clarified butter
• 1 small shallot, finely minced
• 1 tsp fresh thyme leaves
• 1/2 cup heavy cream
• Salt, to precise taste

Instructions

1. Heat clarified butter in a medium skillet over medium heat until it shimmers, about 2 minutes.
2. Add minced shallot, sautéing until translucent and fragrant, approximately 3 minutes.
3. Introduce thinly sliced chestnut mushrooms, stirring occasionally until they release their moisture and begin to brown, about 5 minutes.
4. Pour in dry red wine, scraping the bottom of the skillet to deglaze and incorporate any browned bits, simmer until reduced by half, roughly 4 minutes.
5. Stir in fresh thyme leaves and heavy cream, reducing heat to low, allowing the sauce to thicken slightly, about 3 minutes.
6. Season with salt to precise taste, ensuring the flavors are balanced and harmonious.

Rich in flavor and boasting a silky texture, this sauce pairs beautifully with grilled meats or can be a decadent topping for creamy polenta. The earthiness of the mushrooms and the acidity of the wine create a complex profile that’s both sophisticated and comforting.

Chestnut Mushroom and Sweet Potato Hash

This Chestnut Mushroom and Sweet Potato Hash is a harmonious blend of earthy flavors and hearty textures, perfect for a sophisticated brunch or a comforting dinner. The dish showcases the natural sweetness of sweet potatoes paired with the umami richness of chestnut mushrooms, creating a delightful contrast that’s both nourishing and indulgent.

Ingredients

• 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 1/2 cups chestnut mushrooms, thinly sliced
• 2 tbsp clarified butter
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp of clarified butter, allowing it to melt evenly across the surface.
2. Add the diced sweet potatoes to the skillet, spreading them in a single layer to ensure even cooking. Cook for 10 minutes, stirring occasionally, until they begin to soften and develop a golden crust.
3. Tip: Resist the urge to stir too frequently; this allows the sweet potatoes to caramelize properly.
4. Push the sweet potatoes to one side of the skillet and add the remaining 1 tbsp of clarified butter to the empty space. Add the diced onion and minced garlic, sautéing for 2 minutes until fragrant and translucent.
5. Incorporate the sliced chestnut mushrooms, thyme leaves, smoked paprika, black pepper, and sea salt into the skillet, mixing all ingredients together. Cook for 5 minutes, or until the mushrooms are tender and have released their moisture.
6. Tip: For an extra depth of flavor, let the mushrooms sit undisturbed for a minute or two to brown before stirring.
7. Create two wells in the hash and pour the lightly beaten eggs into each well. Cover the skillet and cook for 3-4 minutes, or until the eggs are set to your desired doneness.
8. Tip: For runny yolks, aim for the shorter end of the cooking time; for fully set eggs, cook a bit longer.
9. Garnish with fresh parsley before serving.

Best enjoyed straight from the skillet, this hash boasts a delightful contrast between the crispy sweet potatoes and the tender, savory mushrooms. The eggs add a creamy richness that ties all the flavors together, making it a versatile dish that’s as suitable for a leisurely weekend breakfast as it is for a quick weeknight dinner.

Chestnut Mushroom and Egg Breakfast Skillet

Zesty mornings call for a breakfast that’s as nourishing as it is indulgent, and this Chestnut Mushroom and Egg Breakfast Skillet answers the call with its harmonious blend of earthy mushrooms and rich, runny eggs. Perfectly suited for a leisurely weekend brunch or a sophisticated start to your day, this dish marries simplicity with elegance in every bite.

Ingredients

• 2 tbsp clarified butter
• 1 cup chestnut mushrooms, thinly sliced
• 2 pasture-raised eggs, lightly beaten
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. Heat a 10-inch cast-iron skillet over medium heat and add the clarified butter, allowing it to melt evenly across the surface.
2. Once the butter begins to shimmer, add the thinly sliced chestnut mushrooms, arranging them in a single layer to ensure even cooking.
3. Sauté the mushrooms for 5-7 minutes, stirring occasionally, until they develop a golden-brown crust and their moisture has evaporated.
4. Season the mushrooms with sea salt and freshly ground black pepper, adjusting the heat as necessary to prevent burning.
5. Create two small wells in the mushroom mixture and pour the lightly beaten eggs into each well.
6. Reduce the heat to low and cover the skillet with a lid, allowing the eggs to cook undisturbed for 3-4 minutes for a soft, runny yolk.
7. Remove the skillet from the heat and sprinkle the dish with finely chopped fresh chives for a burst of color and flavor.

Rich in flavor and texture, this breakfast skillet offers a delightful contrast between the crispy mushrooms and the creamy eggs. Serve it straight from the skillet with a side of toasted artisan bread for dipping into the velvety yolks, or garnish with additional chives for an extra touch of elegance.

Chestnut Mushroom and Blue Cheese Bruschetta

Kickstarting your culinary journey with a dish that marries the earthy depth of chestnut mushrooms with the bold, creamy tang of blue cheese, this bruschetta is a symphony of flavors and textures. Perfect for an elegant appetizer or a sophisticated snack, it promises to delight the palate with every bite.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 2 tbsp extra virgin olive oil
• 1 lb chestnut mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup crumbled blue cheese
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet in a single layer. Brush each slice lightly with extra virgin olive oil. Toast in the oven for 5-7 minutes, or until golden and crisp. Tip: For an even toast, flip the slices halfway through baking.
2. In a large skillet over medium heat, warm the remaining olive oil. Add the sliced chestnut mushrooms and sauté for 5 minutes, stirring occasionally, until they begin to soften and release their moisture.
3. Add the minced garlic to the skillet with the mushrooms and continue to cook for another 2 minutes, ensuring the garlic does not burn. Tip: The key to unlocking the mushrooms’ flavor is to cook them until they’re golden and all liquid has evaporated.
4. Season the mushroom mixture with salt, freshly ground black pepper, and fresh thyme leaves. Stir to combine and remove from heat.
5. Top each toasted baguette slice with a generous spoonful of the mushroom mixture. Sprinkle crumbled blue cheese over the top. Tip: For a meltier cheese, place the bruschetta under a broiler for 1-2 minutes before serving.

With its crisp base, savory mushroom topping, and creamy blue cheese finish, this bruschetta offers a delightful contrast of textures. Serve it as a starter at your next dinner party or enjoy it as a luxurious treat with a glass of crisp white wine.

Conclusion

Brimming with variety, our roundup of 25 Delicious Chestnut Mushroom Recipes offers something for every occasion, from cozy weeknights to festive gatherings. We hope these dishes inspire your next culinary adventure. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!