Chestnut

Chestnut mushrooms (Pholiota adiposa) have a rich, nutty flavor with earthy undertones and a pleasant, slightly crisp texture that holds up well when cooked. Their amber-brown caps and delicate stems add both color and depth to dishes. Native to Europe and Asia, they grow in clusters on hardwood trees and are prized for their hearty, umami-rich taste. In the kitchen, chestnut mushrooms are versatile—excellent sautéed, roasted, or added to soups, stir-fries, and grain dishes for a robust, savory boost. Try them pickled!

Crispy soy - mustard chestnut caps

8oz. chestnut mushroom caps, stems removed*

1/2 c soy sauce/liquid aminos/etc.

1/4 c room temp. heavy cream

1/4 t dry mustard

pinch of garlic powder

1 T cornstarch

*the stems are edible & delicious so save these & add them to another dish!

Mix together in a bowl: mushroom caps, soy sauce, cream & spices.

Let sit for 15-30 minutes.

Place caps into a large sealable bag & add cornstarch.

Shake until caps are coated & gummy.

Spread onto baking sheet & roast for 15-20min at 400F until crisping a little on the edges

Serve with noodles, veggies & your favorite sauce!

herb stuffing with sausage and mushrooms

1 loaf of your favorite bread, cubed

3T+ butter (animal or plant)

1-2 shallots, diced

1 c chopped celery

1lb sausage (any animal)

1T ea. fresh thyme, sage, & parsley, chopped

1t black pepper

2c broth (any)

1 c H2O

1 egg, beaten

6 oz oyster, chestnut or other mushrooms, chopped

2/3 c dried cranberries

optional:

1/2 c chopped hazelnuts, toasted

If using hazelnuts, toast in oven for 10-15min @ 350F

Bake bread cubes for 20min @ 350F. Turn off oven and leave until crisp ~20 min

Soak cranberries in hot H2O for 15 min. Drain

Melt butter in pan and add mushrooms. Saute 5-7 minutes and add shallots and celery. Cook until soft. Remove from pan.

Cook sausage.

In a large bowl mix mushroom/celery/shallots, sausage, herbs, bread cubes, pepper, cranberries and hazelnuts (if using).

Combine broth, egg, and 1c H20 & mix well. Pour mixture over stuffing mix and stir to coat.

Pour stuffing in 9x13 baking dish, cover w/ foil and bake at 350F for 25 min. Uncover and cook for 20min more or until browned.

Feast!