This mushroom has a nutty flavor and a juicy crunchy texture when cooked similar to asparagus. Using high heat they can be sautéed or stir-fried. They can also be cooked and mixed into pastas, soups, or casseroles. They will keep for a couple weeks when stored in in the refrigerator. After being cooked, they can be frozen for long term storage. – Chestnut mushrooms tend to grow in clusters, similar to Oyster mushrooms, but taste much more like a mild Shiitake with a distinct “nutty” taste. Chestnuts are quite satisfying while chewing, they retain a little bit of snap to the stem after cooking, with a similar texture to that of asparagus. They even leave you stained orange until you wash your hands! – Very rich, earthy flavor with notes of a peppery finish. Excellent in sauces, soups, or roasted and on top of steaks. Require longer cooking time to break down chitin, release flavor and tenderize the stem. Chestnuts are rich in polysaccharides – which the body uses as a primary source of energy – and have also been shown to have antibacterial and anti-tumor properties.