chestnut mushrooms

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.

This is not your typical spaghetti and meatballs. Venison elevates the dish to new heights, with a brandy and cream sauce to coat thick strands of tagliatelle.

Venison meatball and wild mushroom ragout

tbs sunflower oil

garlic cloves, crushed

dill,

venison mince

fresh white breadcrumbs

egg, lightly beaten

Dijon mustard

unsalted butter

mushrooms

tsp sweet smoked paprika

tomato paste and plain flour

beef stock

(80 milliliters) brandy

sour cream

tagliatelle

tbs poppyseeds

tbs chopped flat-leaf parsley leaves

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5348771529001-5977456516001

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.

A vegetable-packed vegan lasagne made with dairy-free white sauce. It freezes brilliantly and makes the perfect vegan comfort food.

Each serving provides 470 kcal, 16g protein, 61g carbohydrate (of which 15g sugars), 16g fat (of which 2g saturates), 8g fibre and 0.4g salt.

Vegan lasagne 

tbsp extra virgin olive oil

onion,

aubergine,

courgette,

red pepper, seeds removed,

250 grams/9 ounces small chestnut mushrooms, thinly sliced

100 grams/3½oz dried red split lentils

tomatoes

oregano

tsp sugar, any kind

spinach leaves

9–10 dried lasagne sheets (ensure they are egg-free)

salt and black pepper

sunflower oil

grams/3½oz plain flour

800 milliliters/1¼ pint unsweetened almond milk

yeast flakes

bay leaf (optional)

nutmeg

This delicious, savoury vegan shepherd's pie freezes very well, so make in individual portions if you prefer, or freeze the leftovers. The secret ingredient is nutritional yeast, a great vegan ingredient that lends a cheesy flavour to the mash topping. Serve with lots of freshly cooked green vegetables.

Each serving provides 441 kcal, 18g protein, 54g carbohydrate (of which 10g sugars), 13g fat (of which 2g saturates), 12g fibre and 1g salt.


Vegan shepherd’s pie 

celery sticks, thinly sliced

leek,

250 grams/9 ounces chestnut mushrooms,

carrots, chopped

tin chopped tomatoes

milliliters/3½fl oz red wine (vegan-friendly)

tomato purée

tbsp yeast extract,

herbs

sea salt and ground black pepper

milliliters/3½fl oz plant-based milk,

Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal

Pork medallions

pork medallions

banana shallots

milliliters madeira

½ tbsp wholegrain mustard

milliliters double cream

potato

Heat the oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.

Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. <a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free.&nbsp;Add the thyme and&nbsp;mustard and season to taste.

Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

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 tasty recipe. The starter contains the following ingredients: poultry, chestnut mushrooms (250 g), shallots, butter, white wine, crème fraîche, guinea fowl fillets, olive oil and ready-to-eat spinach.

guinea fowl fillet with mushroom cream sauce and spinach

tray chestnut mushrooms 250 g

shallots

ml White wine

ml creme fraiche

guinea fowl fillets

300 g Spinach

Clean mushrooms, remove stalks. Cut the mushroom caps into tiny cubes. Chop the shallots and chop very finely. Heat 1 tbsp butter in small saucepan and shortly shallot shallot. Mushroom cubes for 3 min. Add wine and gently heat for 5 minutes. Stir in the crème fraîche, let it simmer for another 5 minutes. Take the pan of fire and season the sauce with salt and pepper. Let the sauce cool down and keep it covered in a cool place.

Feeding guineafowl fillets to room temperature in 30 minutes. Heat frying pan with non-stick coating. Garnish guinea fowl fillets with oil and sprinkle with salt and pepper. Guineafowl fillets in golden brown and cooked on both sides for 8-10 min. Meanwhile, gently reheat mushroom sauce. In wok rest of butter melting and spinach already shrinking in a shrinking way. Add salt and pepper to taste. Drain spinach into sieve. Garnish guinea fowl on cutting board for 1 min and then slice it into thin slices. Drain spinach over four warm deep plates. Arrange guinea fowl slices on spinach, add sauce and add to it. Cut some pepper over sauce and edge of plate.

A comforting, healthy and creamy dish that’s ready in a flash. This light version of beef stroganoff is a little over 500 calories so it is recommended you pair it with a lower calorie breakfast or lunch on a diet day to ensure your calorie intake doesn't exceed 1200–1500.

Each serving provides 546 kcal, 41g protein, 64g carbohydrates (of which 9g sugars), 14g fat (of which 3.5g saturates), 8g fibre and 1g salt. 

Top 28 chestnut mushrooms recipes from across the web

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Top Tags

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Top 28 chestnut mushrooms recipes from across the web

The most viewed chestnut mushrooms 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

Venison meatball and wild mushroom ...

Leek, mushroom & gruyère quiche

Mushroom & spinach risotto

Chicken & broccoli pasta bake

Vegan lasagne

Vegan shepherd’s pie

Pork medallions

Mushroom risotto

guinea fowl fillet with mushroom cr...

Healthy beef and mushroom stroganof...

Chicken with creamy mushroom sauce

Mushroom, chestnut and squash filo ...

Black pudding sausage rolls

Potato tart with mustard, leeks and...

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

15 minute pasta

Hearty party hotpot

Baked mushrooms with ricotta & pest...

Mushroom carbonara

One-pot lentil chicken

How to Cook Chestnut Mushrooms with...

Pork stroganoff

Beef bourguignon with celeriac mash

Smoky mushroom & chickpea fajitas w...

Christmas nut roast with mushroom g...

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