chestnut mushroom

Gordon Ramsay's version of the classic steak dish – a showstopping centrepiece on a special occasion

Beef wellington

beef

olive oil

250 grams/9 ounces chestnut mushroom,include some wild ones if you like

butter

thyme

100 milliliters/3.5 fl oz dry white wine

prosciutto

egg yolksbeaten with 1 tsp water

Sit the 1kg beef fillet on a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tray</a>, <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is <a href="https://www.bbcgoodfood.com/content/top-five-meat-thermometers">cooked to your liking</a>, remove from the oven to cool, then chill in the fridge for about 20 mins.

While the beef is cooling, <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.

Heat 2 tbsp of the olive oil and 50g butter in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">large pan</a> and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture.

Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.

Remove the mushroom duxelle from the pan to cool and discard the thyme.

Overlap two pieces of cling film over a large <a href="https://www.bbcgoodfood.com/content/test-five-best-chopping-boards">chopping board</a>. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.

Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.

Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.

Chill the fillet while you roll out the pastry.

Dust your work surface with a little flour. <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-marble-rolling-pins">Roll out</a> a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">non-stick baking sheet</a>.

Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.

Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.

Beat the 2 egg yolks with 1 tsp water and <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> the pastry’s edges, and the top and sides of the wrapped fillet.

Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.

Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.

Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.

Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.

Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

A risotto oozing with rich winter flavours, perfect for a curl-up-on-the-couch meal

Wild mushroom, chicken & bacon risotto

dried porcini mushrooms

chicken stock

pack dessert chestnut mushrooms, sliced

rashers smoked streaky bacon, chopped

onion, finely chopped

risotto rice (we used arborio)

small glass white wine

parmesan, finely grated

leftover roast chicken, skinned and chopped

parsley leaves, chopped

Soak the dried mushrooms in 500ml boiling water for 20 mins, then drain the liquid into the stock. The mushrooms will have absorbed a lot of the liquid; you should have 1.5l in total. Chop the soaked mushrooms and add to the chestnut mushrooms.

Make the risotto: start by frying the bacon in half the butter, then add the onion. When they are soft, add the mushrooms and continue to cook for a few mins until soft. Stir through the rice and continue as in the basic recipe. When you add the final ladle of stock, stir through the chicken to reheat. Add the chopped parsley with the Parmesan and remaining butter, leave to rest for a few mins, then stir through and serve.

Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!

Mushroom risotto

vegetable stock cube

onion,finely chopped

garlic cloves,finely chopped

pack chestnut mushrooms,chopped

risotto rice,such as arborio

x 175 milliliters glass white wine

Put 50g dried porcini mushrooms into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and pour over 1 litre <a href="https://www.bbcgoodfood.com/content/top-five-clever-kettles">boiling water</a>. Soak for 20 mins, then <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">drain</a> into a bowl, discarding the last few tbsp of liquid left in the bowl.

Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.

Heat 2 tbsp olive oil in a shallow <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> or deep <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.

Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.

Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.

Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.

Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.

Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano <a href="https://www.bbcgoodfood.com/content/top-graters">cheese</a> and half a handful of chopped parsley leaves.

Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.

A favourite of Good Food's associate food ed, this quiche just had to be on the site. Perfect comfort food

Leek, mushroom & gruyère quiche

leeks,sliced and washed

pack chestnut mushroom,sliced

eggs

double cream

gruyère,coarsely grated

plain flour

cold butter,cut into pieces

To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.

Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.

While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.

Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown

While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy

Mushroom & spinach risotto

onion,chopped

chestnut mushrooms,sliced

garlic

arborio rice

dry white wine

sundried tomatoes,chopped

vegetable stock

parsley

parmesanor vegetarian alternative, freshly grated

fresh young leaf spinach,washed

warm ciabatta and green salad,to serve

Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.

Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.

Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.

Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

This dish can be assembled ready for baking a good few hours ahead - and it's all cooked in one pan

Chicken & broccoli pasta bake

pastashells

broccoli,cut into very small florets and the stems thinly sliced

boneless, skinless chicken breasts, thinly sliced

chestnut mushrooms,quartered

tbsp sundried tomato paste

soft cheesewith garlic and herbs (such as Boursin)

carton single cream

spring onions,finely sliced

mature cheddar,grated

garlic clove,finely chopped

flaked almonds

Heat the oven to 190C/ fan170C/ gas 5. Bring a large pan of salted water to the boil. Throw in 350g pasta shells or quills, stir well and return to the boil.

Cook for 6 minutes, then add 200g broccoli, cut into very small florets and stems thinly sliced, and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.

Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.

Tip in 175g quartered chestnut mushrooms and stir fry for 1 minute, then stir in 4 tbsp sundried tomato paste, 80g soft cheese with garlic and herbs and a 284ml carton single cream.

Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.

Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top.

Mix a bunch of finely sliced spring onions, 85g grated mature cheddar, 1 finely chopped garlic clove and 50g flaked almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.

Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!

garlic cloves, finely chopped

pack chestnut mushrooms, chopped

risotto rice,

A superhealthy salad that makes a satisfying autumn lunch

Warm mushroom, lentil & goat's cheese salad

tbsp red wine vinegar

Dijon mustard

red peppers

red onion

can lentil, drained and rinsed

Little Gem lettuces, leaves separated

goat's cheese

Heat 2 tbsp of the oil in a non-stick frying pan, then quickly fry the mushrooms until just starting to soften. Remove from the heat, then stir in the remaining oil with the vinegar and mustard. Stir well until mixed, then add the peppers, onion and lentils and mix well again.

Arrange the leaves over 4 plates. Spoon the lentil salad over the top, add the goat’s cheese and serve.

The rich basil sauce helps balance the tangy ricotta and earthy mushroom flavours of this easy vegetarian starter

Baked mushrooms with ricotta & pesto

16medium chestnut mushrooms

tub ricotta

tbsp green pesto

freshly grated parmesan (or vegetarian alternative)

Preheat the oven to 200C/fan 180C/gas 6. Choose an ovenproof dish big enough to take all the mushrooms in one layer and generously brush it with 1 tbsp of the oil.

Trim the mushroom stalks level with their caps, if you need to, then put the mushrooms, rounded cap side down, in the dish. Mix the ricotta, pesto and garlic and spoon into the mushrooms (there’s enough to pile it up quite high). Sprinkle over the Parmesan and drizzle over the rest of the oil.

Bake for about 20 minutes or until the mushrooms are soft all the way through and the cheese is just starting to turn golden. If this doesn’t happen, put the dish under a preheated grill for a few minutes. If the mushrooms have given off a lot of juice after baking, you can drain some of it off.

To serve, blob a little pesto on top of each mushroom and scatter with the parsley. Serve hot or at room temperature.

This all-in-one, 40-minute meal makes a brilliant, fuss-free supper, and saves on the washing up too. Pair with potatoes or rice for a hearty dinner

One-pot lentil chicken

vegetable oil

rasher lean dry-cure back bacon, trimmed and chopped

chicken

onion,

garlic clove, thinly sliced

tsp plain flour

tomato purée

green lentil

½ tsp dried thyme

chestnut mushroom,

Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.

Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.

This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper

Beef bourguignon with celeriac mash

tbsp goose fat

shin beef,

smoked streaky bacon, sliced

shallot

chestnut mushrooms (about 20)

garlic cloves, sliced

bouquet garni (see know-how below)

red wine, Burgundy is good

(about 1) celeriac

tbsp olive oil,

rosemary and thyme sprigs

bay leaves

cardamom pods

Heat a large casserole pan and add 1 tbsp goose fat.

Season 600g large chunks of shin beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.

In the same pan, fry 100g sliced smoked streaky bacon, 350g peeled shallots or pearl onions, 250g chestnut mushrooms, 2 sliced garlic cloves and 1 bouquet garni until lightly browned.

Mix in 1 tbsp tomato purée and cook for a few mins, stirring the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through.

Pour over 750ml bottle red wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour.

Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Cook for 3 hrs.

If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.

To make the celeriac mash, peel 600g celeriac and cut into cubes. Heat 2 tbsp olive oil in a large frying pan. Tip in the celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper.

Stir in 1 or 2 sprigs of rosemary and thyme, 2 bay leaves and 4 cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins.

After 25-30 mins, the celeriac should be soft and most of the water will have evaporated. Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods.

Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste.

Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Garnish with one of the bay leaves, if you like.

This healthier pasta recipe uses low-fat soft cheese to create a creamy sauce to coat the spaghetti

Creamy ham, leek & mushroom spaghetti

leeks

chestnut mushroom sliced

spaghetti

low-fat soft cheese

wafer-thin smoked ham shredded

basil

grated parmesan

Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.

Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.

Top 12 chestnut mushroom recipes from across the web

The most viewed chestnut mushroom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef wellington

Wild mushroom, chicken & bacon riso...

Mushroom risotto

Leek, mushroom & gruyère quiche

Mushroom & spinach risotto

Chicken & broccoli pasta bake

Mushroom risotto

Warm mushroom, lentil & goat's chee...

Baked mushrooms with ricotta & pest...

One-pot lentil chicken

Beef bourguignon with celeriac mash

Creamy ham, leek & mushroom spaghet...

Top 12 chestnut mushroom recipes from across the web

The most viewed chestnut mushroom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef wellington

Wild mushroom, chicken & bacon riso...

Mushroom risotto

Leek, mushroom & gruyère quiche

Mushroom & spinach risotto

Chicken & broccoli pasta bake

Mushroom risotto

Warm mushroom, lentil & goat's chee...

Baked mushrooms with ricotta & pest...

One-pot lentil chicken

Beef bourguignon with celeriac mash

Creamy ham, leek & mushroom spaghet...

The most viewed chestnut mushroom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine