KASTANJECHAMPIGNON
Agaricus Bisporus
Chestnut mushrooms are small in size and have a round, flat cap with an average diameter of fifteen centimeters, which is connected with a thick stem. The smooth hat varies from dark brown to tan and is firm, thick and spongy. Under the cap are dark brown fleshy gills, a small ring of the cotton-like fleece, and the stipe is fibrous, white and dense. Cooked, chestnut mushrooms have a memorable chewy and meaty texture and a smoky, earthy flavor.
PREPARATION
Chestnut mushrooms are suitable for cooked applications such as roasting, sautéing and grilling. They are very versatile and can be grilled whole to make a veggie burger or hollowed out and used as a pizza base or shell for other fillings. They can also be chopped and mixed into soups and stews, baked into pasta or rice dishes, sliced into salads, chopped into a filling for a mushroom strudel, or chopped and cooked into an omelette. The hat is the part that is most often cooked and consumed, as the stem can be fibrous and woody, but the tough stem can also be used to add flavor to stock. Chestnut mushrooms go well with balsamic vinegar, fresh herbs such as oregano, rosemary, thyme or coriander, marinara, spinach, leafy greens, tomatoes, goat cheese, mozzarella, sauces made with cream, garlic and onions. They will keep for 7-10 days if stored in a paper bag in the refrigerator. They can also be cooked and stored in the freezer for a few months.
Chestnut mushrooms are good for the health of your cells and blood and support your immune system. It was recently discovered that the mushroom contains glutathione and ergotheonine, two potential anti-aging antioxidants.
other names
- Chestnut Mushroom (English)Kastanienchampignon / Kastanienpilze (German)Mushroom marron (French)Agaricus Bisporus (Latin)
