Chestnut Mushrooms With Roasted Chestnuts Recipes

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CHESTNUT MUSHROOMS WITH ROASTED CHESTNUTS



Chestnut Mushrooms with Roasted Chestnuts image

Serve as a side dish or vegetarian main course. Makes a great addition to any holiday table.

Provided by Jen Wooster

Categories     Main Course     Side Dish

Time 20m

Number Of Ingredients 9

1/4 oz dried porcini mushrooms
2 tablespoon ghee (sub coconut oil for vegan)
2 med shallots, minced
16 oz chestnut mushrooms, quartered
2 cloves garlic, minced
6 sprigs thyme, leaves removed
5 oz roasted chestnuts, peeled and halved
1/2 c madeira wine*
1/4 c almond milk, or other non-dairy milk

Steps:

  • Place dried porcini mushrooms in a spice grinder and pulse until a powder forms, set aside.
  • Melt ghee in a large skillet, sauté shallots until they start to brown, about 6 minutes. Add garlic, stirring 1 minute.
  • Add mushrooms, sauté for 10 minutes, until they release their water and it is almost evaporated.
  • Add thyme leaves and porcini powder, stir to coat the mushrooms.
  • Add wine, simmer until reduced by 2/3.
  • Add chestnuts and almond milk, cook until chestnuts are warmed through and sauces thickens. Season to taste with salt and pepper.
  • Garnish with additional thyme leaves, if desired

Nutrition Facts : Carbohydrate 22 g, Protein 4 g, Fat 9 g, Fiber 1 g, Calories 195 kcal, ServingSize 1 serving

CHESTNUTS AND WILD MUSHROOMS



Chestnuts and Wild Mushrooms image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 5

2 tablespoons olive oil
1 clove garlic, finely sliced
8 ounces Shiitake mushrooms, trimmed and sliced
15 ounces drained canned chestnuts packed in water
Salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a skillet and slowly let the garlic get brown. Saute the Shiitake until soft (adding a spoonful of water if necessary so they don't burn). Add the chestnuts and saute just to reheat them and season well with salt and lots of ground black pepper.

ROASTED CHESTNUT & HERB PESTO PASTA WITH MUSHROOMS



Roasted chestnut & herb pesto pasta with mushrooms image

This seasonal pesto is a good way of using up any herbs that are knocking around the kitchen

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 25m

Number Of Ingredients 8

100g cooked chestnut
handful each basil, parsley and mint , leaves only
50g parmesan , grated, plus extra to serve (optional)
2 garlic cloves
150ml rapeseed oil
500g dried pasta
1 tbsp olive oil
250g pack chestnut mushroom , quartered

Steps:

  • Put the chestnuts in a food processor and pulse until roughly chopped. Throw in the herbs, Parmesan and garlic, then pulse again until chopped (not too finely). Pour in the rapeseed oil, mix together and season to taste.
  • Cook the pasta in plenty of boiling salted water, according to pack instructions. Meanwhile, heat the olive oil in a large frying pan and fry the mushrooms with some seasoning for 6-8 mins until tender and starting to brown. When the pasta is cooked, drain it, return to the pan, then stir through the pesto and the mushrooms. Serve with some extra Parmesan on top, if you like.

Nutrition Facts : Calories 582 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.2 milligram of sodium

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