Native to Europe, Chestnut mushrooms also known as cinnamon cap mushrooms are deliciously nutty in flavor with a slightly sweet taste. Most often used in Asian or Japanese cuisine, these mushrooms are denser than most mushrooms but they crisp up nicely and soften the longer you cook them.
These mushrooms are best used in a cream sauce, or sauteed in butter with garlic and onions. Chestnut mushrooms are versatile, they pair well with miso or umami flavors, soy sauce, butter, lemon, garlic, walnuts, parsley, tarragon, and chives. Throw them in soups, stews, pasta dishes, or curries, you can also serve them as a side dish.
These mushrooms are sturdier than most as they can last up to 5 to 10 days when refrigerated in a paper bag.
Like most mushrooms, Chestnut mushrooms are great sources of vitamins, minerals, and healthy compounds. They are rich in vitamins B1, B2, B5, B6, D, Zinc, protein, potassium, iron, folate, potassium, and pantothenic acid. They also have some great naturally occurring compounds that have antibacterial or antimicrobial characteristics, they’ve been known to help against high blood pressure, have lots of antioxidant activity, and anti-proliferative compounds.
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