The chestnut mushroom is – after the white mushroom – the most commonly eaten mushroom in the Netherlands. As the name suggests, it is light brown to beige in colour, with a white stem. Its flavour is nutty and spicy. It is excellent for use in pasta dishes, stews, quiches or salads. The mushrooms should be used as fresh as possible. Chestnut mushrooms keep best at a temperature between 4°C and 7°C. In this way, a shelf life of at least three days can be achieved. Do not clean the mushrooms with water, but with a brush or cloth. This way, the mushroom does not soak up water.
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