Some recommend separating stalks and stems and quartering the caps to ensure there is no infestation. Once they're prepared, mushrooms should be cooked and eaten as soon as possible. Wild ...

Place the 4 cooked Portobello (large, flat) mushrooms neatly on top of the chestnut mixture, stems facing up, making sure the sides of the mushrooms don't hang off the edges. Layer the rest of the ...

Add the garlic and shallots and cook until just starting to soften. Add the sliced chestnut mushrooms next, season well and cook down until soft and starting almost caramelise, for around 5 minutes.

This recipe can be a perfect thing to pair up with your evening cuppa. Add the chopped 10 mushroom stalks. Cook till the mushrooms leave some water of their own and that water dries up.