Chestnut mushrooms (Agaricus bisporus) - also known as cremini mushrooms, or baby bella mushrooms - are what most people think of when they picture mushrooms: small, round and brown, with a short stem. The name ‘chestnut’ actually refers to their colour, rather than flavour; their taste on its own is mild and savoury but this mildness makes them highly versatile. They take well to pretty much anything in the kitchen - buttery and creamy sauces are perhaps most traditional in the UK, but they’re also perfect in hot and sour soup or Neil Campbell’s beautifully fresh and acidic starter Chestnut mushrooms with dashi, sour onions and gooseberry 'boshi'.
Although they go by different names in the greengrocers and shops, white button mushrooms, brown chestnut mushrooms and big portobello mushrooms are, in fact, all the same species of mushroom. Button mushrooms and chestnut mushrooms are different colours because they come from different strains of mushroom, and portobello mushrooms are simply older and bigger button or chestnut mushrooms. However, despite the fact that they share a common name, supermarket chestnut mushrooms (Agaricus bisporus) are not the same as species as wild chestnut mushrooms (Pholiota adiposa). This more rare species of mushroom is instead closely related to nameko mushrooms.
Chestnut mushrooms are delicious at all times of day. At breakfast try chestnut mushrooms with garlic in cheese toasties or cooked in butter on the side of scrambled eggs. They’re perfect in a quick soup at lunchtime or made into a pie with chicken and bacon for supper. Check out our collection of chestnut mushroom recipes below.
