20 Savory Chestnut Mushroom Recipes for Cozy Nights

Kick off your cozy evenings with a culinary adventure that celebrates the earthy, rich flavors of chestnut mushrooms! Whether you’re craving a quick weeknight dinner or a hearty dish to warm your soul, our roundup of 20 savory recipes has got you covered. From creamy pastas to robust stews, these dishes are perfect for those chilly nights in. Let’s dive into the delicious possibilities that await!

Creamy Chestnut Mushroom Risotto

Mushrooms and creamy rice come together in this comforting dish. Perfect for a cozy night in, it’s both rich and satisfying.

Ingredients

• 1 cup Arborio rice (do not rinse)
• 4 cups chicken or vegetable stock (keep warm)
• 1 tbsp olive oil (or any neutral oil)
• 2 tbsp unsalted butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 8 oz chestnut mushrooms, sliced
• 1/2 cup dry white wine (optional, substitute with stock)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper (adjust to taste)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil and 1 tbsp butter in a large pan over medium heat until butter melts.
2. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Add mushrooms, cook until they release moisture and brown slightly, about 5 minutes.
4. Stir in Arborio rice, toast for 1 minute until edges become translucent.
5. Pour in wine, stir until fully absorbed, about 2 minutes.
6. Add warm stock one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more, about 18 minutes total.
7. Remove from heat, stir in remaining butter and Parmesan. Season with salt and pepper.
8. Let rest for 2 minutes, then garnish with parsley.

Creamy and aromatic, this risotto pairs well with a crisp salad. For an extra touch, drizzle with truffle oil before serving.

Garlic Butter Chestnut Mushroom Pasta

Unlock the rich, earthy flavors of this Garlic Butter Chestnut Mushroom Pasta with minimal effort. Perfect for a cozy night in, this dish comes together in under 30 minutes.

Ingredients

• 8 oz pasta (any shape, but fettuccine works best)
• 2 tbsp unsalted butter (for a richer taste, use European-style)
• 2 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced (adjust to taste)
• 8 oz chestnut mushrooms, sliced (cremini can substitute)
• 1/4 cup heavy cream (for a lighter version, use half-and-half)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt and black pepper (adjust to taste)
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While pasta cooks, heat butter and olive oil in a large skillet over medium heat until butter melts.
3. Add minced garlic to the skillet. Sauté for 30 seconds until fragrant, being careful not to burn.
4. Add sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until mushrooms are golden and tender.
5. Pour in heavy cream and stir to combine. Simmer for 2 minutes until slightly thickened.
6. Add drained pasta to the skillet. Toss to coat evenly, adding reserved pasta water as needed to loosen the sauce.
7. Stir in grated Parmesan cheese until melted. Season with salt and black pepper to taste.
8. Garnish with chopped parsley and extra Parmesan before serving.

Mushrooms lend a meaty texture, while the garlic butter sauce coats each strand of pasta luxuriously. Serve with a crisp green salad to cut through the richness.

Roasted Chestnut Mushrooms with Thyme

Nothing beats the earthy flavors of roasted mushrooms, especially when paired with aromatic thyme. This dish is simple, flavorful, and perfect for any season.

Ingredients

• 1 lb chestnut mushrooms, halved (or any mushroom variety)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp fresh thyme leaves (dried thyme works in a pinch)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat oven to 400°F (200°C). This ensures even roasting.
2. In a large bowl, toss mushrooms with olive oil, thyme, salt, and pepper until evenly coated. Tip: Use your hands for better coverage.
3. Spread mushrooms in a single layer on a baking sheet. Avoid overcrowding to ensure they roast, not steam.
4. Roast for 20-25 minutes, stirring halfway, until golden and slightly crispy at the edges. Tip: Watch closely after 15 minutes to prevent burning.
5. Remove from oven and let sit for 2 minutes before serving. This allows flavors to meld.

Mushrooms turn wonderfully meaty and rich when roasted. Serve them over creamy polenta or alongside a crisp green salad for contrast.

Chestnut Mushroom and Spinach Stuffed Chicken

Easy to make yet impressive, this dish combines tender chicken with earthy mushrooms and fresh spinach for a flavorful meal.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 cup chestnut mushrooms, finely chopped (button mushrooms work too)
• 2 cups fresh spinach, roughly chopped (packed)
• 1/2 cup cream cheese, softened (low-fat is fine)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 cup chicken broth (low-sodium preferred)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. In a skillet, heat olive oil over medium heat. Add mushrooms, sauté until soft, about 5 minutes.
3. Add spinach to the skillet, cook until wilted, about 2 minutes. Tip: Squeeze out excess moisture from spinach to prevent soggy filling.
4. Remove skillet from heat. Stir in cream cheese, garlic powder, salt, and pepper until combined.
5. Cut a pocket into each chicken breast. Stuff evenly with the mushroom-spinach mixture. Secure with toothpicks if needed.
6. Place stuffed chicken in the prepared baking dish. Pour chicken broth around the chicken.
7. Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C). Tip: Baste chicken with broth halfway through for extra moisture.
8. Let rest for 5 minutes before serving. Tip: Remove toothpicks carefully to keep the filling intact.

Kindly savor the juicy chicken paired with the creamy, veggie-packed center. Serve atop a bed of quinoa or with roasted vegetables for a complete meal.

Wild Rice and Chestnut Mushroom Soup

Savory and satisfying, this soup combines earthy wild rice with rich chestnut mushrooms for a hearty meal. Perfect for chilly evenings, it’s a straightforward dish that delivers depth of flavor with minimal fuss.

Ingredients

• 1 cup wild rice (rinsed)
• 2 tbsp olive oil (or any neutral oil)
• 1 lb chestnut mushrooms (sliced, stems included for flavor)
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 4 cups vegetable broth (low sodium preferred)
• 1 tsp thyme (dried, or 1 tbsp fresh)
• Salt and pepper (adjust to taste)
• 1/2 cup heavy cream (optional for richness)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sauté until translucent, about 5 minutes.
3. Stir in sliced mushrooms, cook until they release their moisture and brown slightly, about 8 minutes.
4. Add rinsed wild rice, thyme, and vegetable broth. Bring to a boil.
5. Reduce heat to low, cover, and simmer until rice is tender, about 45 minutes. Stir occasionally to prevent sticking.
6. Season with salt and pepper to taste. For a creamier texture, stir in heavy cream at the end.
7. Remove from heat and let stand for 5 minutes before serving.

Fluffy wild rice and tender mushrooms create a comforting texture, while the thyme adds a subtle earthiness. Serve with crusty bread for dipping or top with a sprinkle of fresh parsley for color.

Balsamic Glazed Chestnut Mushrooms

Vibrant and savory, these balsamic glazed chestnut mushrooms are a quick, flavorful side. Perfect for elevating weeknight dinners or impressing guests.

Ingredients

• 1 lb chestnut mushrooms, cleaned (halve if large)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp balsamic vinegar
• 1 tbsp honey (adjust to taste)
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add mushrooms in a single layer. Cook undisturbed for 4 minutes to sear one side. Tip: Avoid overcrowding to ensure even cooking.
3. Stir mushrooms and cook for another 4 minutes until golden brown on all sides.
4. Add minced garlic, stirring for 30 seconds until fragrant. Tip: Garlic burns quickly, so keep the heat moderate.
5. Pour in balsamic vinegar and honey. Stir to coat mushrooms evenly.
6. Cook for 2 more minutes, allowing the glaze to thicken slightly. Tip: The glaze should coat the back of a spoon.
7. Season with salt and pepper. Remove from heat.

Hearty and glossy, these mushrooms boast a perfect balance of sweet and tangy. Serve them over creamy polenta or alongside grilled meats for a satisfying meal.

Chestnut Mushroom and Gruyère Tart

Here’s a savory tart that combines earthy chestnut mushrooms with rich Gruyère cheese. Perfect for a cozy dinner or a fancy brunch.

Ingredients

• 1 sheet frozen puff pastry, thawed (keep cold until use)
• 2 cups chestnut mushrooms, sliced (wipe clean with a damp cloth)
• 1 cup Gruyère cheese, grated (packed for full flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, finely chopped (about 1/2 cup)
• 2 garlic cloves, minced (adjust to taste)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• Salt and black pepper (to taste)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out puff pastry on the prepared sheet. Prick all over with a fork to prevent puffing. Chill for 10 minutes.
3. Heat olive oil in a pan over medium heat. Add onion and garlic. Cook until soft, about 5 minutes.
4. Add mushrooms and thyme. Cook until mushrooms release their juices and evaporate, about 8 minutes. Season with salt and pepper.
5. Spread mushroom mixture over pastry, leaving a 1-inch border. Sprinkle Gruyère on top.
6. Fold edges over the filling. Brush with beaten egg for a golden finish.
7. Bake for 20-25 minutes, until pastry is golden and cheese is bubbly.

Puff pastry turns crisp and buttery, contrasting the creamy, umami-rich filling. Serve warm with a side salad for a complete meal.

Herbed Chestnut Mushroom Gravy

Just in time for cozy dinners, this herbed chestnut mushroom gravy transforms simple meals into something special. Its rich, umami flavor pairs perfectly with mashed potatoes or roasted meats.

Ingredients

– 2 tbsp unsalted butter (or olive oil for a vegan version)
– 1 cup finely chopped chestnut mushrooms (cremini work too)
– 1 small onion, finely diced
– 2 garlic cloves, minced
– 1 tbsp all-purpose flour (for thickening)
– 1 cup vegetable broth (chicken broth for non-vegetarian)
– 1 tsp fresh thyme leaves (or 1/2 tsp dried)
– 1/2 tsp fresh rosemary, chopped (or 1/4 tsp dried)
– Salt and pepper to taste (start with 1/4 tsp each)

Instructions

1. Melt butter in a medium saucepan over medium heat until foamy.
2. Add onions and garlic, sauté for 2 minutes until translucent.
3. Stir in mushrooms, cook for 5 minutes until they release moisture and brown slightly.
4. Sprinkle flour over the mixture, stir continuously for 1 minute to cook off raw taste.
5. Gradually pour in broth, stirring constantly to prevent lumps.
6. Add thyme and rosemary, simmer for 10 minutes until thickened.
7. Season with salt and pepper, simmer for another 2 minutes.
8. Remove from heat, let stand for 5 minutes to thicken further.
Smooth with a velvety texture, this gravy boasts a deep, earthy flavor. Try it over a savory bread pudding for an unexpected twist.

Chestnut Mushroom and Lentil Stew

Zesty flavors come alive in this hearty stew, perfect for chilly evenings. It’s a one-pot wonder that combines earthy chestnut mushrooms and protein-packed lentils for a satisfying meal.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 2 cloves garlic, minced
• 2 cups chestnut mushrooms, sliced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth (adjust for desired thickness)
• 1 tsp smoked paprika
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add diced onions and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add sliced mushrooms and cook until they release their moisture, about 5 minutes.
5. Mix in rinsed lentils, vegetable broth, and smoked paprika.
6. Bring to a boil, then reduce heat to low and simmer covered for 25 minutes, or until lentils are tender.
7. Season with salt and pepper to taste before serving.

Serve this stew with a dollop of sour cream or crusty bread on the side. The lentils should be tender but not mushy, and the mushrooms add a meaty texture. Smoky paprika gives it a depth of flavor that’s both comforting and complex.

Pan-Seared Chestnut Mushrooms with Garlic

Bold flavors come alive in this simple yet sophisticated side dish. Perfect for weeknights or entertaining, it’s ready in minutes.

Ingredients

– 1 lb chestnut mushrooms, cleaned and halved (or whole if small)
– 2 tbsp olive oil (or any neutral oil)
– 3 garlic cloves, minced (adjust to taste)
– Salt, to taste
– Freshly ground black pepper, to taste
– 1 tbsp unsalted butter (optional for richness)
– 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add mushrooms in a single layer. Do not overcrowd. Cook undisturbed for 4-5 minutes until golden brown on one side.
3. Flip mushrooms. Cook for another 4-5 minutes until evenly browned.
4. Reduce heat to medium. Add minced garlic. Stir constantly for 30 seconds until fragrant.
5. Season with salt and pepper. Stir to combine.
6. Optional: Add butter. Stir until melted and coats mushrooms, about 1 minute.
7. Remove from heat. Garnish with fresh parsley.

Crisp on the outside with a tender bite, these mushrooms pack a garlicky punch. Serve atop crusty bread or alongside grilled meats for a hearty meal.

Chestnut Mushroom and Caramelized Onion Pizza

Eager for a pizza that combines earthy mushrooms with sweet onions? This Chestnut Mushroom and Caramelized Onion Pizza delivers deep flavors on a crispy crust.

Ingredients

• 1 pizza dough (store-bought or homemade)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, thinly sliced
• 1 cup chestnut mushrooms, sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• Salt and pepper (adjust to taste)

Instructions

1. Preheat oven to 475°F. Place a pizza stone or baking sheet inside to heat.
2. Heat 1 tbsp olive oil in a pan over medium heat. Add onions. Cook for 15 minutes, stirring occasionally, until caramelized.
3. In the same pan, add mushrooms. Cook for 5 minutes until softened. Season with thyme, salt, and pepper.
4. Roll out pizza dough on a floured surface to desired thickness. Transfer to a parchment-lined peel or baking sheet.
5. Brush dough with remaining olive oil. Spread caramelized onions and mushrooms evenly.
6. Sprinkle mozzarella and Parmesan cheeses on top.
7. Bake for 10-12 minutes until crust is golden and cheese is bubbly.

Golden and crispy, this pizza offers a perfect balance of sweet and savory. Try serving with a drizzle of balsamic glaze for an extra flavor boost.

Chestnut Mushroom and Sage Stuffing

Fragrant and hearty, this stuffing combines earthy chestnut mushrooms with aromatic sage for a comforting side. Perfect for holidays or a cozy dinner, it’s a crowd-pleaser with minimal fuss.

Ingredients

– 1 loaf day-old bread, cubed (about 8 cups)
– 1/2 cup unsalted butter
– 1 large onion, diced
– 2 cups chestnut mushrooms, sliced
– 2 tbsp fresh sage, chopped (or 1 tbsp dried)
– 2 cups chicken or vegetable broth
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat oven to 350°F. Butter a 9×13 inch baking dish.
2. In a large skillet, melt butter over medium heat. Add onion; cook until translucent, about 5 minutes.
3. Add mushrooms; cook until softened, about 5 minutes. Stir in sage, salt, and pepper.
4. Place bread cubes in a large bowl. Pour mushroom mixture over; toss to combine.
5. Gradually add broth, stirring until bread is moist but not soggy.
6. Transfer to prepared dish. Cover with foil; bake for 25 minutes.
7. Remove foil; bake until top is golden, about 20 minutes.
Mouthwatering and crisp on top, this stuffing stays moist inside with bursts of mushroom and sage. Serve alongside roasted meats or as a vegetarian main with gravy.

Grilled Chestnut Mushroom Skewers

Fancy a quick, flavorful vegetarian option? These grilled chestnut mushroom skewers are your answer.

Ingredients

• 1 lb chestnut mushrooms, cleaned and stems trimmed (or any firm mushroom)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a large bowl, mix mushrooms with olive oil, soy sauce, garlic powder, and smoked paprika until evenly coated.
3. Thread mushrooms onto skewers, leaving a small space between each for even cooking.
4. Place skewers on the grill. Cook for 4 minutes per side, or until mushrooms are tender and slightly charred.
5. Tip: Don’t overcrowd the skewers to ensure each mushroom gets perfectly grilled.
6. Tip: Baste with any remaining marinade halfway through cooking for extra flavor.
7. Tip: Use a grill basket if mushrooms are too small to skewer.
8. Remove from grill and let rest for 2 minutes before serving.

Meaty texture with a smoky, umami punch. Serve over quinoa or alongside a crisp salad for a complete meal.

Chestnut Mushroom and Truffle Oil Bruschetta

Unusual yet utterly delicious, this bruschetta combines earthy chestnut mushrooms with luxurious truffle oil for a quick, gourmet appetizer. Perfect for impressing guests or treating yourself.

Ingredients

– 1 cup chestnut mushrooms, thinly sliced (cremini can substitute)
– 2 tbsp truffle oil (extra virgin olive oil as alternative)
– 1 garlic clove, minced (adjust to preference)
– 1 tbsp unsalted butter (for richness)
– 4 slices crusty bread (baguette or sourdough recommended)
– Salt and pepper (to season)

Instructions

1. Heat a skillet over medium heat. Add butter until melted.
2. Sauté mushrooms in butter for 5 minutes until golden. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Add minced garlic to mushrooms. Cook for 1 minute until fragrant.
4. Drizzle truffle oil over the mixture. Stir well. Remove from heat.
5. Toast bread slices under a broiler for 2 minutes per side until crisp. Tip: Watch closely to prevent burning.
6. Spoon mushroom mixture onto toasted bread. Season with salt and pepper. Tip: Garnish with fresh thyme for extra flavor.

You’ll love the crispy bread against the creamy, umami-rich mushrooms. Try serving with a sprinkle of Parmesan for an extra layer of flavor.

Cheesy Chestnut Mushroom Quesadillas

Holiday leftovers or a quick weeknight dinner, these quesadillas are your answer. Here’s how to make them.

Ingredients

– 2 cups shredded cheese (cheddar or blend)
– 1 cup sliced chestnut mushrooms
– 4 large flour tortillas
– 1 tbsp olive oil (or any neutral oil)
– 1/2 tsp garlic powder
– 1/4 tsp salt (adjust to taste)
– 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add sliced chestnut mushrooms, sauté for 5 minutes until golden.
3. Sprinkle garlic powder, salt, and black pepper over mushrooms, stir to combine.
4. Remove mushrooms from skillet, set aside.
5. Place one tortilla in the same skillet, sprinkle 1/2 cup cheese evenly.
6. Spread sautéed mushrooms over cheese, top with another 1/2 cup cheese.
7. Cover with second tortilla, press down lightly.
8. Cook for 2-3 minutes until bottom is golden, flip carefully.
9. Cook for another 2-3 minutes until cheese is melted and tortilla is crispy.
10. Repeat with remaining tortillas and filling.
11. Cut into wedges, serve immediately.
Enjoy the crispy exterior with a gooey, cheesy center. Pair with a spicy salsa or a cool sour cream dip for contrast.

Chestnut Mushroom and Wild Garlic Pâté

Now is the perfect time to whip up a batch of this creamy, flavorful pâté. It’s a versatile spread that elevates any meal or snack.

Ingredients

• 1 cup chestnut mushrooms, finely chopped (cremini work too)
• 1/2 cup wild garlic leaves, chopped (substitute with chives if unavailable)
• 1/4 cup unsalted butter, softened (or olive oil for a vegan version)
• 1/4 cup heavy cream (adjust for desired consistency)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• Salt and pepper to taste (start with 1/4 tsp salt)

Instructions

1. Heat a skillet over medium heat. Add the butter until melted.
2. Sauté the mushrooms in the butter for 5 minutes, until soft and slightly browned.
3. Add the wild garlic leaves, cooking for another 2 minutes until wilted. Tip: Avoid overcooking to preserve the garlic’s vibrant flavor.
4. Transfer the mixture to a food processor. Blend until smooth.
5. While blending, gradually add the heavy cream and lemon juice. Tip: Scrape down the sides to ensure even blending.
6. Season with salt and pepper. Blend again to combine. Tip: Taste and adjust seasoning before final blend.
7. Chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.

Buttery and rich, this pâté has a smooth texture with a hint of earthiness from the mushrooms. Serve on toasted baguette slices or as a dip for fresh vegetables for a delightful appetizer.

Spicy Chestnut Mushroom Stir-Fry

Must-try for mushroom lovers, this Spicy Chestnut Mushroom Stir-Fry packs a punch with minimal effort. Perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients

– 2 cups chestnut mushrooms, sliced (cremini work too)
– 1 tbsp vegetable oil (or any neutral oil)
– 2 cloves garlic, minced
– 1 tsp ginger, grated
– 1 tbsp soy sauce (low sodium preferred)
– 1 tsp chili flakes (adjust to heat preference)
– 1/2 tsp sugar
– 1/4 cup water
– 1 green onion, sliced (for garnish)

Instructions

1. Heat oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add mushrooms, spreading them in a single layer. Cook undisturbed for 2 minutes to brown.
3. Stir mushrooms, then add garlic and ginger. Cook for 30 seconds until fragrant.
4. Mix in soy sauce, chili flakes, and sugar. Stir to coat mushrooms evenly.
5. Pour in water, reduce heat to medium. Simmer for 3 minutes, stirring occasionally.
6. Remove from heat. Garnish with green onions before serving.

Overloaded with umami and a spicy kick, this stir-fry is irresistibly juicy with a slight crunch. Serve over steamed rice or toss with noodles for a heartier meal.

Chestnut Mushroom and Leek Quiche

Whip up this savory quiche for a hearty meal that’s perfect any time of day. Its rich flavors and creamy texture make it a crowd-pleaser.

Ingredients

• 1 pie crust (store-bought or homemade)
• 1 tbsp olive oil (or any neutral oil)
• 2 leeks, thinly sliced (white and light green parts only)
• 8 oz chestnut mushrooms, sliced
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 cup shredded Gruyère cheese

Instructions

1. Preheat oven to 375°F. Fit pie crust into a 9-inch pie dish; trim edges.
2. Heat olive oil in a large skillet over medium heat. Add leeks; cook until soft, about 5 minutes.
3. Add mushrooms to skillet; cook until golden, about 8 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. In a bowl, whisk eggs, heavy cream, salt, and pepper until smooth.
5. Spread leek and mushroom mixture over pie crust. Sprinkle Gruyère cheese on top.
6. Pour egg mixture over the filling. Tip: Tap the dish gently on the counter to remove air bubbles.
7. Bake for 35-40 minutes, until the center is set and the top is golden. Tip: Check doneness by inserting a knife near the center; it should come out clean.

Velvety and rich, this quiche pairs wonderfully with a crisp green salad. For a brunch twist, serve with a dollop of crème fraîche.

Chestnut Mushroom and Walnut Pesto Pasta

Absolutely perfect for a quick yet satisfying meal, this pasta combines earthy chestnut mushrooms and rich walnut pesto for a dish that’s both hearty and flavorful.

Ingredients

• 8 oz pasta (any shape, but fusilli works well)
• 2 cups chestnut mushrooms, sliced (cremini can substitute)
• 1/2 cup walnuts, toasted
• 2 cloves garlic, minced
• 1/2 cup olive oil (extra virgin preferred)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt, to taste
• Black pepper, freshly ground, to taste
• 1 tbsp lemon juice (adjust for brightness)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add mushrooms and cook until golden, about 5 minutes. Season with salt and pepper.
3. In a food processor, combine toasted walnuts, garlic, remaining olive oil, Parmesan, and lemon juice. Pulse until smooth, adding reserved pasta water as needed to loosen.
4. Toss drained pasta with mushroom and walnut pesto in the skillet. Warm over low heat for 1-2 minutes, adding more pasta water if the sauce is too thick.
5. Serve immediately, topped with extra Parmesan and a drizzle of olive oil if desired.

Kick back and enjoy the creamy texture and nutty flavor of this pasta. For an extra touch, garnish with fresh basil leaves or serve alongside a crisp green salad.

Chestnut Mushroom and Red Wine Sauce

Nothing beats the rich, earthy flavors of chestnut mushrooms paired with a robust red wine sauce. This dish is a game-changer for weeknight dinners.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 lb chestnut mushrooms, sliced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup red wine (choose a full-bodied variety)
• 1 cup vegetable stock
• 1 tbsp butter
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pan over medium heat until shimmering.
2. Add sliced mushrooms. Cook for 5 minutes, stirring occasionally, until they start to brown.
3. Add chopped onion and minced garlic. Cook for another 3 minutes until softened.
4. Pour in red wine. Simmer for 5 minutes to reduce by half, scraping up any browned bits.
5. Add vegetable stock. Bring to a boil, then reduce heat to low. Simmer for 10 minutes.
6. Stir in butter until melted. Season with salt and pepper to taste.

Warm and velvety, this sauce clings perfectly to pasta or mashed potatoes. Try it over grilled steak for an extra indulgent twist.

Summary

Absolutely delightful, these 20 savory chestnut mushroom recipes are your ticket to cozy nights filled with delicious meals. Whether you’re a seasoned chef or a kitchen newbie, there’s something here to warm your heart and home. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the warmth. Happy cooking!