Buttery and nutty, distinctly snappy!
Background and Origins:
Chestnut mushrooms are originally native to Japan, where they are known as Numerisugitake, and are found growing primarily on beech trees in small clusters. These mushrooms have been enjoyed in Japan for centuries and are just now making headway into the western world.
Chestnut mushrooms are unique, as when cooked correctly both the cap and stem maintain a lovely firm texture. Their flavor is described as earthy, buttery, and distinctly nutty.
Recommended Cooking Styles:
When pan-fried quickly under high heat Chestnut mushrooms best retain their firm and snappy texture, likened to that of asparagus. Chestnuts are also a great addition to miso soups, as their nutty, buttery flavor compliments the savor of the miso.
Click on the links below to see some recipes using these mushrooms: