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1kg of Chestnut mushrooms.

Recipe 1: Sautéed Chestnut Mushrooms with Garlic and Herbs

Utensils:

Large frying pan
Wooden spoon
Knife and cutting board

Ingredients:

250g chestnut mushrooms, sliced
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp fresh parsley, chopped
Salt and pepper to taste

Instructions:

Heat olive oil in a large frying pan over medium heat.
Add garlic and sauté for 1-2 minutes until fragrant.
Add sliced chestnut mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.
Season with salt, pepper, and sprinkle with fresh parsley.
Serve as a side dish or atop toast.

Recipe 2: Creamy Chestnut Mushroom Risotto

Utensils:

Large pot
Wooden spoon
Knife and cutting board

Ingredients:

200g chestnut mushrooms, sliced
1 1/2 cups Arborio rice
1 onion, diced
2 cloves garlic, minced
4 cups vegetable stock, warmed
1/2 cup white wine (optional)
1/2 cup grated Parmesan cheese
2 tbsp butter
1 tbsp olive oil
Salt and pepper to taste

Instructions:

Heat olive oil and butter in a large pot over medium heat. Add onions and garlic, sautéing until softened.
Stir in the sliced chestnut mushrooms and cook for 5-7 minutes until golden.
Add the Arborio rice, stirring to coat with the oil and butter.
Pour in white wine (if using) and cook until mostly absorbed.
Gradually add the warmed stock, one ladleful at a time, stirring continuously until absorbed before adding more. Repeat until the rice is creamy and tender.
Stir in Parmesan cheese, season with salt and pepper, and serve hot.