How to cook chestnut mushrooms

There’s no need to peel off the skins or discard the stalks. Roast, grill or fry. In pasta sauces, stir-fries, risottos, soups – these chestnuts are very versatile. For an easy dinner, grab a hot pan, a dab of butter, some crushed garlic, throw in your sliced mushrooms and let sizzle.

Chestnut mushrooms are served raw or cooked. They are very versatile and can be included in salads, pasta dishes, sauces, quiches, casseroles, soups and omelettes. All mushrooms should be washed and dried with a kitchen towel before use.

Mushrooms can be steamed with water, but no additional flavors will be imparted during the cooking process. Add fresh herbs such as thyme or rosemary; a few splashes of lemon juice; or balsamic vinegar or seasonings, such as garlic salt, onion salt or black pepper, to water for steaming to add flavor.

Chestnut mushrooms are good for your cells and blood health and support your immune system. The mushroom has recently been discovered to contain glutathione and ergotheonine, two potential anti-aging antioxidants – see link below.

Inflammation – The chestnut mushroom has beneficial anti–inflammatory properties. Vitamins and minerals – Chestnut mushrooms are a source for vitamins B2, B3, and B5, and for minerals including copper, folate, selenium, biotin, and potassium.

Taking too many mushrooms or using a strong batch can lead to overdose, which can cause uncomfortable physical and mental symptoms—some of which can be severe. Typical signs of psychedelic mushroom overdose include: Anxiety and panic attacks. Vomiting and diarrhea.