Recipes & Photos by Zach Papaleoni of Spore to Fork
Chestnut mushrooms (Pholiota adiposa) can be a little trickier to grow but are well worth that slight bit of extra effort. They’re beautiful little mushrooms with a vibrant golden-brown color and uniquely crunchy texture that we love to highlight and celebrate. Chestnut mushrooms can also add the perfect sweet and nutty flavor to your favorite recipe. In this blog post, our friend Zach from Spore to Fork outlines 5 creative ways to prep, cook, and garnish your homegrown chestnut mushrooms! (Note: The first two recipes are appetizers that feature that unique crunchy texture of the chestnut.) Enjoy!
1. Chestnut Mushroom Brie Topper
Ingredients
1/4 cup chopped walnuts
1 tbsp butter
1 tbsp garlic, chopped
4 oz chestnut mushrooms
1 sprig rosemary
2 sprigs thyme
1 tbsp honey
1 tbsp craisins
Salt and cracked black pepper to taste
1 8-10oz Brie or Camembert Cheese
Method
1. Pre-heat oven to 350°.
2. Heat medium skillet over low/med heat. Add walnuts and toast until fragrant (agitating often).
3. Raise heat to medium and add butter. Once melted and bubbles subside, add garlic and mushrooms.
Sauté until golden brown.
4. Add rosemary and thyme (reserve a small amount for garnish), honey, craisins, salt and pepper. Toss and cook for one minute.
5. Place cheese on a parchment-lined baking sheet. Remove thyme and rosemary stems from pan and place contents on top.
6. Bake 8 minutes, remove, plate, garnish with reserved herbs and serve with your favorite crackers.
2. Pickled Chestnut Mushrooms
Recipe #2 is a true testament to the innate beauty of the young chestnut mushroom. While not entirely essential, we highly recommend pulling your mushrooms before they fully open up for this recipe. There are few mushrooms that compare to chestnuts when pickled!
Ingredients
1/2 lb chestnut mushrooms
1/2 cup white balsamic vinegar
1/3 cup water
2 sprigs thyme
2 cloves garlic
6 peppercorns
1 tsp salt
1 tbsp honey
Method
1. Place all ingredients together in a small stock pot and bring to a simmer.
2. Simmer 8 minutes then place contents in a sterilized canning jar with loose-fitting lid.
3. Leave in ambient temperature until cool, tighten lid and place in refrigerator.
3. Chestnut Mushroom Caprese Salad
Alright let’s move on to the next course - salad! This Caprese-style fresh salad utilizes quick-marinated roasted chestnut mushrooms for a robust hit of flavor and crisp texture. Enjoy!
Ingredients
6 oz chestnut mushrooms
1 clove garlic, minced
1 tbsp pure olive oil
1/2 tsp kosher salt
Black pepper to taste
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
1 pt. grape tomatoes, halved
1/8 cup sweet onion, fine julienne
4 oz fresh mozzarella
12-16 fresh basil leaves, chiffonade
Method
1. Pre-heat oven to 425°.
2. Gently toss first 5 ingredients together in mixing bowl.
3. Place in oven. Roast for 10 minutes, toss then roast another 10 minutes or until crisp.
4. Remove from oven and place in mixing bowl with vinegar, extra virgin olive oil and tomatoes, toss and let stand at room temperature for 30 minutes. Taste and season if desired.
5. Place mushroom/tomato mixture on plates using slotted spoon.
6. Top with onion, mozzarella and basil.
4. Chestnuts Roasted on an Open Fire
Next... before Jack Frost starts nipping at your nose, fire up that grill and get ready for some of the most delicious mushrooms you’ve ever eaten.
Ingredients
4 tablespoons unsalted butter
1 pound Chestnut Mushrooms
1/2 tsp cinnamon
1/4 teaspoon Kosher salt
1/4 teaspoon sugar
Pinch of nutmeg
Black pepper to taste
1 sprig rosemary
Method
1. Pre-heat grill to med/high (we prefer charcoal).
2. While grill heats, step inside and melt butter. Toss in bowl with mushrooms, cinnamon, salt, sugar, nutmeg and black pepper. Place in foil-lined grill basket and place on grill.
3. Grill until mushrooms begin to become crisp (not charred) - adjust heat if necessary. Add rosemary leaves.
4. Once mushrooms are done to your liking, remove carefully and serve alongside your favorite meat or protein (we love these alongside pork chops!)
5. Cream of Chestnut Mushroom Soup
Lastly we let the mushrooms really come to the forefront with this delicious cream of mushroom soup recipe.
Ingredients
1 tbsp olive oil
1 medium shallot, 1/4” dice
1/8 cup carrot, 1/4” dice
1/8 cup celery, 1/4” dice
4 tbsp butter
1 lb Chestnut Mushrooms, rough chop
4 tbsp flour
1/4 cup white wine
2 sprigs thyme, leaves picked
1 qt stock (we prefer chicken)
1 pt heavy cream
Salt and pepper to taste
Method
1. Heat medium stock pot over low/med heat with olive oil.
2. Sweat shallot, carrot and celery until translucent.
3. Add butter and mushrooms, turn heat up to medium and stir frequently until mushrooms are golden brown. Remove a few mushrooms and set aside to utilize later as garnish.
4. Add flour and cook to make roux. Cook until aroma is “nutty” and take care not to burn.
5. Add wine and deglaze pan.
6. Stir in stock and add thyme leaves (reserve a couple for garnish), bring to simmer.
7. Blend with stick blender in the pot while slowly adding heavy cream.
8. Taste and re-season if desired. Place in bowls and top with reserved mushrooms and thyme.
Grow your own chestnut mushrooms to use in these recipes!
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