Chestnut Mushrooms are petite with a smooth, chestnut-brown cap that elegantly conceals a delicate ivory stem. Renowned for their mild, sweet flavor, and firm texture, these mushrooms offer a delightful interplay of nutty and creamy notes. Whether sautéed for a delightful stir-fry, added to savory soups, or featured in pasta dishes, Chestnut Mushrooms lend a versatile and delicious touch to your culinary creations. Elevate your recipes with the subtle yet distinctive taste of these charming mushrooms, bringing a nutty and creamy gourmet flair to your kitchen delights.

(Recipe by Northspore)

1 tbsp olive oil
1 medium shallot, 1/4” diced
1/8 cup carrot, 1/4” diced
1/8 cup celery, 1/4” diced
4 tbsp vegan butter
1 lb Chestnut Mushrooms, rough chop
4 tbsp flour
1/4 cup white wine
2 sprigs thyme, leaves picked
1 qt vegetable broth or stock
1 pt vegan heavy cream
Salt and pepper to taste

1. Heat medium stock pot over low/med heat with olive oil.

2. Sweat shallot, carrot and celery until translucent.

3. Add vegan 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.