Chestnut Mushroom – 9 oz

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Description

Chestnut Mushrooms from our new Shroom Partner in Chicago…Four Star Mushrooms!

Chestnut mushrooms, also known as brown cap mushrooms or cremini mushrooms, are a popular variety of edible fungi. Here’s a brief description:

  1. Appearance: They have a smooth, round cap that’s light to dark brown in color. The cap is typically 2-5 cm in diameter.
  2. Texture: Firm and meaty, with a dense flesh.
  3. Flavor: Mild and earthy, slightly more intense than white button mushrooms.
  4. Growth: They’re actually the same species as white button mushrooms and portobellos (Agaricus bisporus), just at a different stage of maturity.
  5. Culinary use: Versatile in cooking, they can be used raw or cooked in various dishes like stir-fries, soups, salads, and pasta.
  6. Nutrition: Rich in B vitamins, copper, selenium, and potassium.

Chestnut mushrooms are versatile and can be used in many dishes. Here are some ways to cook with them:

  1. Sautéing:
    • Slice and sauté in butter or oil over medium-high heat until golden brown.
    • Great as a side dish or added to pasta, risotto, or omelets.
  2. Roasting:
    • Toss whole or halved mushrooms with oil, salt, and herbs.
    • Roast at 400°F (200°C) for about 20-25 minutes until crispy outside and tender inside.
  3. Soups and stews:
    • Add sliced or quartered mushrooms to enhance flavor and texture.
  4. Stir-fries:
    • Slice and add to vegetable or meat stir-fries for an earthy flavor.
  5. Stuffing:
    • Remove stems, stuff caps with cheese, herbs, or breadcrumbs, and bake.
  6. Grilling:
    • Thread whole mushrooms onto skewers or use a grill basket.
  7. Raw:
    • Thinly slice and add to salads for a meaty texture.
  8. Pasta dishes:
    • Sauté and toss with pasta, garlic, and herbs for a simple meal.
  9. Pizza topping:
    • Slice and use as a pizza topping for added flavor and nutrition.
  10. Mushroom sauce:
    • Sauté and blend with cream or broth for a rich sauce.

Creamy Chestnut Mushroom Pasta

Ingredients (serves 2):

  • 7 oz pasta (penne or fettuccine work well)
  • 9 oz chestnut mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/4 cup white wine (optional)
  • 1/2 cup heavy cream
  • 1/4 cup (1 oz) grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper to taste

Instructions:

  1. Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat.
  3. Add sliced mushrooms and cook for 5-7 minutes until they release their moisture and start to brown.
  4. Add minced garlic and cook for another minute until fragrant.
  5. If using, add white wine and let it simmer for 2-3 minutes until mostly evaporated.
  6. Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
  7. Add the cooked pasta to the skillet and toss to coat with the sauce. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
  8. Stir in grated Parmesan cheese and chopped parsley.
  9. Season with salt and freshly ground black pepper to taste.
  10. Serve immediately, garnished with extra Parmesan and parsley if desired.

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