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    Home » Recipes » Gluten-Free Vegetable Side Dishes

    Published: Dec 22, 2017 · Modified: Feb 1, 2021 by Jen Wooster

    Chestnut Mushrooms with Roasted Chestnuts

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    easy mushroom side dish in bowl

    Chestnut mushrooms with roasted chestnuts in a Madeira wine sauce is doing double duty as the perfect side dish or a vegetarian main course. Perfect when you have vegan and meat-eaters gathering around the same table. No need to make two dishes, we can all share!

    chestnut mushrooms and roasted chestnuts with madeira in serving dish

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    This post may include affiliate links. Please read my disclosure policy.

    I have been making variations of this Epicurious recipe for years, but the heavy cream and wild mushrooms were a little too much for people to handle when I made it for our holidya table.

    Over time I found ways to save time and make it using ingredients that were easy to find and that I typically have on hand. But without sacrificing all the fabulous flavor.

    It has all the things an easy dish should be; one-pot, make-ahead, pulls double duty as a main course or a side dish and you can recycle it all winter long! It makes meat-eaters and vegans both happy.

    The only confusing part is that we have two types of chestnuts...chestnut mushrooms and roasted chestnuts.

    What are Chestnut Mushrooms

    A Chestnut Mushroom is the same mushroom as white button mushrooms, but they are a variation that grows brown instead of white, giving it a tan-colored top. The common name chestnut has been mistakenly applied to the baby bella or crimini mushroom, because of the shape and color. 

    Recipe Ingredients & Substitutions

    • Chestnut Mushrooms- These mushrooms are the star of the show. Most stores do not label them as chestnut mushrooms but typically button mushrooms and you can tell they are tan or brown rather than white. If not available cremini or baby portabella mushrooms can be substituted.
    • Roasted Chestnuts- During the fall or winter seasons packs of pre-roasted chestnuts are readily available at big box stores like Costco (where I normally pick them up) and our local grocery store. They may be in a jar or a vacuum-sealed package. Want to roast your own? Martha Stewart can help you with that. Chestnuts are not crunchy like other nuts so there isn't a great substitution. If you can't find them you can add pecan halves or pieces. Just know the dish will have a different texture.
    • Dried Porcini- We are going to turn the porcinis into a powder to use as a thickener so only dried mushrooms will work. It is the secret of the whole dish! If you can't find porcinis, any mild dried mushroom blend or dried shitakes will work but the flavor will be different.
    • Madeira Wine- This fortified wine is our choice for this dish. If you can't find it substitute another fortified wine like Port or Sherry. The point of using fortified wines over red wine in this dish is to have a sweetness to marry the chestnuts to the earthy mushrooms. If you do not cook with alcohol use vegetable stock plus 1 teaspoon of coconut sugar and one tablespoon of cider vinegar. You need a tad of sweetness and a bit of acid to complete the dish.
    • Almond Milk- We use plant-based milk to keep this recipe dairy-free and vegan friendly. However, you can substitute any unflavored unsweetened plant milk. Or cream if you aren't concerned about dairy.
    • Ghee- We used ghee in this recipe but substitute coconut oil for your vegan friends.

    How to Make Chestnut Mushrooms with Madeira

    The key ingredient is not the fresh mushrooms or the roasted chestnuts but dried porcini mushrooms. Typically, we rehydrate dried mushrooms for cooking.

    But grinding up the porcini mushrooms into a powder allows them to become the thickener for the sauce. Avoiding the gumminess, a gluten-free starch or flour would give if you make the recipe ahead of time. Plus, they provide additional flavor without the wait time of rehydrating.

    dried mushroom powder for chestnut mushroom recipe

    You can pulse the dried porcinis in a spice grinder, small food processor, or use a mortar and pestle.  The key is to get a light powder. Set aside.

    Next, melt your ghee or coconut oil in a large skillet with high sides over medium heat. Saute the shallots until they soften and then add the garlic for a quick 30 to 60 second saute. Keep an eye on things. Don't let the onions or the garlic burn.

    Add the chestnut mushrooms cut into quarters. Saute for 10 minutes. We want them to release their excess water but whittle down to nothing. Add your thyme and dried porcini powder. Stir to coat each mushroom with the porcini powder. This will help with even thickening later.

    vegan mushroom recipe

    Add the Madiera wine (or stock plus sugar and vinegar) and cook until reduced by two-thirds. Add the chestnuts and the almond milk to the pan. Cook until the chestnuts are warmed through and the sauce is thick and creamy.

    Season to taste with salt and pepper. Just a note, we don't add salt to the dish until the end because the amount can vary if using stock vs wine. Also, mushrooms are finicky about salt. They absorb and it can result in over salting the dish. When using wine I typically use ⅓- ½ teaspoon of salt and ⅛ teaspoon of black pepper.

    Transfer to a serving dish. For an easy weeknight dinner, we serve this over brown rice and with a side of our brussel sprout salad.

    Making Chesnut Mushrooms in Advanced

    If making this recipe in advanced you will stop after reducing the wine. It will keep in the refridgerator for 2-3 days.

    Reheat on the stovetop over medium-low with ¼ cup of water, once that water is evaporated and the mushrooms are warm through you can continue.

    The dish can be kept warm by covering and keeping in a 200 degree oven.

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    chestnut mushrooms with madeira wine in a serving dish

    Chestnut Mushrooms with Roasted Chestnuts

    Recipe Created By: Jen Wooster
    Serve as a side dish or vegetarian main course. Makes a great addition to any holiday table.
    5 from 8 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main Course, Side Dish
    Cuisine American, British
    Servings 4 sides (2 as a main course)
    Calories 195 kcal

    Equipment

    • Spice grinder, mini food processor, or mortar & pestle

    Ingredients
      

    • ¼ oz dried porcini mushrooms
    • 2 tablespoon ghee sub coconut oil for vegan
    • 2 med shallots, minced
    • 16 oz chestnut mushrooms, quartered
    • 2 cloves garlic, minced
    • 6 sprigs thyme, leaves removed
    • 5 oz roasted chestnuts, peeled and halved
    • ½ c madeira wine*
    • ¼ c almond milk, or other non-dairy milk

    Instructions
     

    • Place dried porcini mushrooms in a spice grinder and pulse until a powder forms, set aside.
    • Melt ghee in a large skillet, sauté shallots until they start to brown, about 6 minutes. Add garlic, stirring 1 minute.
      sauteing onions
    • Add mushrooms, sauté for 10 minutes, until they release their water and it is almost evaporated.
      saute mushrooms in a pan
    • Add thyme leaves and porcini powder, stir to coat the mushrooms.
      adding herbs and porcini powder to pan
    • Add wine, simmer until reduced by ⅔.
      chestnut mushrooms cooking in wine
    • Add chestnuts and almond milk, cook until chestnuts are warmed through and sauces thickens. Season to taste with salt and pepper.
      chestnut mushrooms with thyme in pan
    • Garnish with additional thyme leaves, if desired
      vegetarian mushroom dinner recipe in dish

    Video

    Notes

    1. To make ahead of time, follow directions without adding almond milk. Reheat on the stovetop and add the almond milk at the end. See the blog post for additional details. 
    2. See post for Madiera wine substitutions. 

    Nutrition

    Calories: 195kcal | Carbs: 22g | Protein: 4g | Fat: 9g | Fiber: 1g
    Keyword chestnut mushroom recipes, roasted chesnut recipes, vegan mushroom recipe
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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      Recipe Rating




    1. Ian says

      April 02, 2022 at 10:11 am

      While some people might call brown Button Mushrooms by the name Chestnut Mushroom, there is a wonderful edible mushroom by the same name that is distinctly different than Button Mushrooms, more flavorful, and more nutritious. It goes by the scientific name Pholiota adiposa. I recommend giving them a try!

      Reply
    2. Stella says

      January 30, 2021 at 8:40 am

      I dont like super soft mushrooms. They should keep some firmness in their texture. I only fry them 1 minute before adding eggs in a scramble...this recipe cooks them for too long...

      Reply
    3. Tayler Ross says

      December 03, 2018 at 5:47 pm

      5 stars
      This looks like it is packed with flavor! I can't wait to try this recipe!

      Reply
    4. Jacque Hastert says

      December 03, 2018 at 5:29 pm

      5 stars
      I love mushrooms and I would love this. It sounds like a great side dish to serve this holiday season.

      Reply
    5. Alina | Cooking Journey Blog says

      December 03, 2018 at 5:24 pm

      5 stars
      I can imagine how flavorful this dish is! This is so good to top on the rice or buckwheat for dinner, thanks for sharing.

      Reply
      • Jen says

        December 04, 2018 at 5:15 pm

        Good idea.

        Reply
    6. Valentina says

      December 03, 2018 at 4:15 pm

      5 stars
      Oh wow, those dried porcini mushrooms! I've never used dried mushrooms in powder form and now I'm totally inspired to. The entire recipe sounds delicious and like such a comfort food.
      P.S. I don't know how you foster a puppy without falling in love and keeping it forever. If I didn't have that issue I'd foster all the time. 🙂

      Reply
      • Jen says

        December 03, 2018 at 4:52 pm

        I used to think the same thing! I just convince my family and friends to adopt my favorite ones! We did an article on the biggest myths about fostering... https://www.peelwithzeal.com/myths-about-fostering-dogs/

        Reply
    7. Marisa says

      December 03, 2018 at 4:00 pm

      5 stars
      What an incredible, savory side dish. I never thought to put these flavors together!

      Reply
      • Jen says

        December 03, 2018 at 4:53 pm

        Thanks- it really is one of my favorite recipes!

        Reply

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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