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Chestnut Mushroom Recipes | How To Cook Chestnut Mushroom? | Mushroom Cooking In Hot Butter

Chestnut Mushroom Recipes | How To Cook Chestnut Mushroom? | Mushroom Cooking In Hot Butter

Chestnut Mushroom Recipes


Heavy bottomed pan (cast iron or french iron preferably)



  • 320 g chestnut mushrooms (1 small box)
  • 30 g butter (about 2 tbsp)
  • 1 clove garlic peeled
  • 7 g fresh flat-leaf parsley (about ½ a bunch)
  • ¼ pc lemon, juiced
  • salt to taste


  • Rasp the garlic with a Microplane into a small bowl. Add the lemon juice together and mix.
  • Lemon juice and garlic mixed together.
  • Clean the mushrooms with a damp paper towel or brush to get rid of any dirt. Cut the mushrooms into quarters.
  • Cutting the mushrooms in to 4 pieces.
  • Before you begin have all of your ingredients ready to go as shown. Slice the parsley thinly and reserve in a bowl.
  • All of the ingredients ready to go for cooking the mushrooms.
  • Put a big, heavy-bottomed sauté pan on medium-high heat. Add ¾ of the butter to the pan and get it hot and foamy.
  • Melting the butter in the pan.
  • Once the butter is just about to turn brown, add your mushrooms. Turn them so they are all lying on a cut side and don't toss the pan just yet.
  • Continue cooking the mushrooms over medium-high heat.
  • If cooking in batches, reserve the cooked mushrooms in a bowl and continue cooking more mushrooms in more butter.
  • Add them all together and get them hot again before continuing to the next stage.

Mushrooms Cooking In Hot Butter.

  • Once the mushrooms are browned nicely, add the rest of the butter and turn off the heat.
  • Immediately add the garlic-lemon mixture and toss well. Season with salt to your liking.
  • The mushrooms almost finished cooking in the pan.
  • Serve on a plate and enjoy alongside a main course.
  • Sauteed chestnut mushrooms with butter, parsley, garlic and lemon.

Chestnut Mushroom Recipe
Chestnut Mushroom Recipe

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