Chestnut Mushrooms

As they contain so much water the trick is not to inadvertently add more by steaming or boiling, as they will become slimy or rubbery and you’ll miss out on the meaty depth they impart. 
It’s best to dry or flash fry and add to ramen style broths, risottos, Bolognese sauces or fillings for Wellingtons and stuffed veg, afterwards. We love them on top of soft polenta as well as on toast and on a chilly evening we look forward to a mushroom stroganoff with creme fraiche, smokey paprika and parsley over pappardelle or red rice.