Chestnut Mushrooms
Chestnut mushrooms (Pholiota adiposa), also known as cinnamon cap, have an exceptionally rich, balanced flavor that can be showcased in pastas, risotto, quiche, sauces, and more.
Chestnut mushrooms (Pholiota adiposa), also known as cinnamon cap, have an exceptionally rich, balanced flavor that can be showcased in pastas, risotto, quiche, sauces, and more.
Chestnut mushrooms (Pholiota adiposa), also known as cinnamon cap, have an exceptionally rich, balanced flavor that can be showcased in pastas, risotto, quiche, sauces, and more.
Chestnuts may look spiky and tough, but their caps are quite tender and require less cooking time than denser varieties, such as trumpets. Chestnut stems are delicious, just cook them before the caps. Simply remove chestnut caps and set aside, chop stems to your desired size, then sauté until nearly tender before adding caps to the hot pan. If sautéing a mix of mushrooms, add chestnut caps when the other mushrooms and chestnut stems are about about halfway done.
