Chestnut mushroom are one of the oldest species of mushrooms, being cultivated by the Ancient Greeks. The mushroom has a brown cap, a long creamy stalk, and possesses a firm texture with a strong mushroom flavour. They are very low yielding and are in constant demand in Australia.
When sautéed with some chopped parsley or lemon thyme and a squeeze of lemon juice they can be served on toast or on cooked meat.
They are a fine addition to omelettes, stir-fries, risottos, pasta dishes and soups.