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Roasted Chestnuts and King Oyster Mushrooms with Herbs

Servings: 4

This super-simple side makes a fabulous addition to a holiday feast. If you can’t find king oyster mushrooms, you can substitute shiitakes.


  • 2 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 1 lb. thinly sliced king oyster mushrooms
  • Kosher salt and freshly ground black pepper
  •  1-1/2 cups halved jarred roasted chestnuts (about 8 oz.)
  • 1 cup thinly sliced scallions
  • 1 clove garlic, minced
  • 1 Tbs. chopped fresh chives
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. chopped fresh tarragon
  • 1 Tbs. fresh lemon juice, more to taste

Nutritional Information

  • Calories (kcal) : 260
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 15
  • Sodium (mg): 170
  • Carbohydrates (g): 39
  • Fiber (g): 6
  • Sugar (g): 8
  • Protein (g): 6


Position a rack in the center of the oven and heat to 400°F.

Heat the butter and oil in a large oven-safe skillet over medium-high heat. Add the mushrooms, and season with salt and pepper. Cook without stirring until browned, 3 to 4 minutes. Toss, transfer to the oven, and roast for 8 minutes.

Add the chestnuts, toss, and roast for another 10 minutes.

Add the scallions and garlic. Toss, and roast for another 5 minutes. Toss with the chives, parsley, tarragon, and lemon juice. Season to taste with salt, pepper, and lemon juice.


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