Also known as Cinnamon Caps, these mushrooms have a nutty flavour with a spicy "cinnamon-ey" aroma.
They must be cooked to enjoy, and are best suited for sautéing, adding to stir-frys, and boiling into soups. Try Chestnut mushrooms in a risotto, as a topping for bruschetta, in a frittata or omelet. They can also be pan-fried and served as a side dish to arctic char or grilled steak.
They will keep up to a week when stored in an paper bag in the refrigerator but we recommend using immediately for the best flavour.
