Recipe of the Month: Buttery Garlic Chestnut Mushrooms

Bring out the best in your homegrown chestnut mushrooms with this simple, crowd-pleasing recipe. Inspired by top-performing recipes from leading mushroom box suppliers, this dish highlights the nutty, slightly sweet flavor and satisfying crunch of fresh chestnut mushrooms. Perfect as a side, on toast, or tossed with pasta!

Why Chestnut Mushrooms?

Chestnut mushrooms (Pholiota adiposa) are celebrated for their golden-brown color, unique texture, and rich, earthy flavor. When grown at home, they’re fresher and more flavorful than anything you’ll find in stores. This recipe is designed to let their natural qualities shine.

Buttery Garlic Chestnut Mushrooms

Ingredients

  • 1 cluster (about 320g) fresh chestnut mushrooms

  • 2 tablespoons butter

  • 1 clove garlic, finely grated or minced

  • ½ bunch fresh flat-leaf parsley, chopped

  • ¼ lemon, juiced

  • Salt and black pepper, to taste

Instructions

  1. Clean the Mushrooms:
    Gently brush off any dirt with a soft brush or damp paper towel. Trim the stems if needed and cut mushrooms into quarters for even cooking.

  2. Prep the Aromatics:
    Grate or finely mince the garlic. Chop the parsley and set aside.

  3. Sauté:
    Heat a large, heavy-bottomed pan over medium-high heat. Add 1½ tablespoons of butter and let it get hot and foamy.

  4. Cook the Mushrooms:
    Add the mushrooms in a single layer (work in batches if needed to avoid overcrowding). Let them brown undisturbed for 2–3 minutes, then stir and continue cooking until golden and slightly crisp (about 6–8 minutes total).

  5. Add Garlic & Finish:
    Lower the heat, add the remaining butter and garlic, and toss well for 1 minute until fragrant. Squeeze in the lemon juice, season with salt and pepper, and toss in the parsley.

  6. Serve:
    Enjoy immediately as a side, on toasted sourdough, or tossed with your favorite pasta.

Pro Tips from Mycologists

  • Don’t Overcrowd the Pan: Mushrooms need space to brown, not steam. Cook in batches for the best texture.

  • Use High Heat: This brings out the deep, nutty flavors and keeps the mushrooms from getting soggy.

  • Harvest Young: For the best crunch and flavor, pick your chestnut mushrooms just as the caps open, before they drop spores.

Serving Suggestions

  • Pile onto buttered toast for a quick lunch.

  • Toss with cooked pasta and a splash of pasta water for a creamy mushroom pasta.

  • Serve as a side to grilled meats or roasted vegetables.

  • Add to salads or grain bowls for extra texture and flavor.

Why This Recipe Works

This method is a favorite among mushroom box customers and home cooks alike because it’s quick, easy, and lets the unique qualities of chestnut mushrooms shine. The combination of butter, garlic, and lemon brightens the earthy, nutty notes, while parsley adds freshness.

Happy growing and cooking! Share your creations with us and let your mushroom box harvest take center stage this month.

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