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Michael Hyams, Liz O'Keefe

Chestnut Mushroom

Appears in
The Mushroom Cookbook
The Mushroom Cookbook

By Michael Hyams and Liz O'Keefe

Published 2017

  • About
The middle-sized brown strain of Agaricus bisporus, chestnut are the same size as closed-cup, with the colour and sometimes feather-like pattern of portobello. Also known as brown cap or black poplar in the USA, they have a stronger taste than the white Agaricus bisporus; some say like chestnuts, others believe they were named chestnut because of their tanned appearance. They are common in Europe and Asia, and are also sometimes know as baby portobello.

To prepare, wipe the tops and stalks with damp kitchen paper, then use whole, or slice or quarter. Chestnut mushrooms can be eaten raw – you can add them to the mix in our raw mushroom salad – and are used in breakfasts, in stews or casseroles, soups and many more dishes. Check out the springtime tarts, which can be made at any time of the year by adding more chestnut mushrooms when mousserons aren’t available.

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