Chestnut Mushrooms: Vegan Cooking Guide
Chestnut mushrooms are the most widely available cultivated mushroom in British supermarkets - firmer and more flavourful than white button mushrooms, with a deeper brown, earthy taste. They're the right mushroom for most savoury vegan dishes: they don't fall apart when cooked and develop a satisfying meaty texture when well browned.
How to Use Chestnut Mushrooms
Never wash mushrooms in water - they absorb it and steam rather than sear. Wipe with a damp cloth. Cook in a very hot, dry pan first to drive off moisture, then add oil and continue until deeply browned.
Nutrition
A source of selenium, copper and B vitamins; one of the few plant foods that produces vitamin D when exposed to sunlight.
Chef's Tips
- The key to great mushrooms is patience and a very hot pan - crowding the pan causes steaming, not browning.
- A splash of soy sauce or balsamic vinegar added in the last minute of cooking amplifies their umami flavour dramatically.
- Blitz into a powder (dried first) to make mushroom dust - a powerful seasoning for soups, gravies and bean burgers.
→ Find the best substitutes for chestnut mushrooms
Vegan Recipes Using Chestnut Mushrooms
Learn to cook with chestnut mushrooms on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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