Sautéed mushrooms is a quick, easy, plant-based and comfort dish for winter days, which you can enjoy with quinoa or rice or mashed potatoes etc. What do you say we upgrade it, make it even more winter-y, add some extra texture, sweetness, fiber, vitamins and make it tastier and even more satisfying with one simple addition: chestnuts!
Chestnuts are full of protein, fiber, vitamin C (more than 40% of recommended daily intake in 100gr), vitamin B6, magnesium, iron, calcium and potassium and there surely are plenty of ways to enjoy them besides plain boiled or roasted.
This recipe is one way to use them, but you can also add them in a green salad, in your smoothies, in a fruit salad, in a purée, along with rice or quinoa etc.
Ingredients
2 pounds of mushrooms (you can use different kinds of whatever you like)
1,5-2 cups of boiled or roasted peeled chestnuts
3 garlic cloves
1 big onion
1 spring onion
2 tbsp extra virgin olive oil
salt, pepper
a pinch of molasses (optional)
some parsley or coriander
Method
Peel and chop the onion, mushrooms and garlic (let it sit for 10 minutes before heating it).
In a large pan, add the olive oil and heat over medium heat. Sauté the onion first for 5 minutes, then add your garlic and then the mushrooms. Sauté for 10 minutes, add salt, pepper and if you want a pinch of molasses for extra sweetness, iron and polyphenols.
In the end, add your cooked chestnuts (you can chop them if you want, I prefer them whole) and sauté for a few minutes.
Chop some spring onion and parsley or cilantro and sprinkle before serving!
