As more and more people learn about the fantastic health benefits of including mushrooms in their diets, a broader range of edible gourmet mushrooms are gaining popularity. One of these gourmet species is the chestnut mushroom (Pholiota adiposa) that has been eaten and enjoyed for centuries in Japan but is still relatively unknown in the western world. The chestnut mushrooms’ beautiful colours, mild flavour and wonderful texture are proving popular. Growers are cultivating them in Japan, Asia, Europe, Australia, North America and now in South Africa. In this pamphlet, you’ll discover what chestnut mushrooms are, their taste, and how to prepare and cook them.
What Are Chestnut Mushrooms?
Chestnut mushrooms (Pholiota adiposa), also called cinnamon caps or fat Pholiota, are known as numerisugitake mushrooms in Japan. They grow in the wild in dense clusters on wood. These mushrooms are not to be confused with a darker version of the common brown, button or cremini mushrooms (Agaricus bisporus), sometimes marketed as chestnut mushrooms because of their shape and colour.
Chestnut mushrooms’ caps have brownish scales, with frilly white veil fragments when young, and often look slightly shaggy. These are the characteristics to look out for to ensure you’re dealing with Pholiota adiposa chestnut mushrooms and not slightly darker cremini (button) mushrooms.
Caps – Convex brownish-yellow to rust-orange caps (5 to 10 cm) in diameter with brown scales that are denser towards the centre. Younger chestnut mushrooms have frilly white veil fragments attached to the scales.
Gills – Pale yellow to tan gills turning reddish-brown to orange as spores form.
Stems – Round pale yellow to tan stems (5 to 10 mm) in diameter and (2.5 to 6 cm) tall with scales that often join at the base where they attach to the substrate
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Can You Eat Chestnut Mushrooms?
Yes, you can eat chestnut mushrooms, and while they may be new to you, these exotic mushrooms are as mysteriously unique as they are delicious. The Japanese have enjoyed them for their taste, texture and health benefits for centuries.
What’s the Difference Between Chestnut Mushrooms and Normal Mushrooms.
Chestnut mushrooms are unique, as when cooked correctly, both the cap and stem maintain a lovely firm texture. While normal mushrooms like white, brown, button or cremini mushrooms become soft when cooked and can even become limp and soggy if not cooked properly. Chestnut mushrooms have long, crisp stems, much longer than cremini or button mushroom stems, and the entire mushroom, including the stem, is edible. So if you come across chestnut mushrooms in a store that look very similar to common button mushrooms, they are probably Agaricus bisporus, the same family as brown or cremini mushrooms’
What Do Chestnut Mushrooms Taste Like?
Chestnut mushrooms taste similar to shiitake mushrooms but milder, with a distinct nutty umami flavour that gives them their name. They have a mild earthy flavour and people often describe them as buttery and nutty, but it’s their crunchy texture, fabulous colour and long edible stems that add new dimensions to mushroom dishes. They’re often the reason that people choose to cook with chestnut mushrooms.
How to Store Chestnut Mushrooms
Like other mushrooms, chestnut mushrooms are best stored in the fridge for up to four days if you do not plan on using them immediately. They will last longest if stored correctly in a breathable bag or container on a shelf in the fridge and not in the bottom compartment.
Do not slice or rinse your chestnut mushrooms before storing them in the fridge, as this often makes them go bad faster. Rather rinse and trim them just before you plan on cooking them. But if you want to preserve your chestnut mushrooms for use at a much later date, then either drying or freezing them may be a good solution.
How to cook Chestnut Mushrooms.
Basic Preparation: Separate the cluster into individual mushrooms, cutting off the growth points and retaining the whole mushroom. The stems of chestnut mushrooms are as delicious as their caps and should be included in the dish. Slice larger mushrooms into bite-sized pieces. Chestnuts will not reduce as markedly as other mushrooms after cooking. Fry in a hot pan with very little butter or oil and continue frying until they darken and finish with some salt or soy sauce. Chestnut mushrooms absorb any liquid/water very quickly which will make it very soggy.
You can use chestnut mushrooms the same way as you would use shiitake mushrooms, and like shiitakes, they’re best when sautéed as you can experience their true flavour and texture. Chestnut mushrooms go well with onion, garlic and shallots. Fry your chestnuts separate from your onions, garlic and other vegetables to keep them crisp and crunchy. Then add all the ingredients together and serve them with meat, in salads and in soups, cream sauces, casseroles and stir-fries. When cooking chestnut mushrooms, you use both the stems and caps, and the result is a delicious dish with two different mushroom textures. While the entire mushroom retains its firmness, the caps have a silky texture when cooked, and the stems are crunchy, similar to lightly cooked celery or asparagus.
Chestnut Mushroom Recipes
Looking for some tasty ways to use your chestnut mushrooms?
Mushroom Cooking Tips
Mushrooms are 92% water! When you cook mushrooms, you want to release and evaporate as much water as possible. Heat the pan to medium heat and add the chestnuts stirring it slightly. The hot pan will evaporate the water. Now you can add the butter or oil. There are plenty of recipes on Google or just fry it with your favourite spices. Replace other types of mushrooms in your favourite mushroom dishes with chestnuts and VIOLA!!!
For a delicious any time very healthy snack, fry it in your air fryer .Just add a little oil and salt or your favourite spice and stir it. Leave it for a few minutes while you heat the air fryer to 180 – 200 centigrade. Place the mushrooms in the air fryer basket and then into the fryer. Stir it after a few minutes and place back into the fryer. After a few minutes check if it is ready and take it out. Take care not to burn it.
Chestnut Mushroom Omelette: https://steamykitchen.com/194115-chestnut-mushroom-omelette.html
Chestnut Mushroom Bourguignon:https://www.thevegspace.co.uk/recipe-chestnut-mushroom-bourguignon/
Lentil, Chestnut Mushroom and Amaranth Soup:https://veryveganval.com/2017/11/06/lentil-chestnut-mushrooms-and-amaranth-winter-soup/
Chestnut Mushroom Health Benefits.
Similar to Lion`s Mane the chestnut mushroom possesses anti-tumour chemicals which inhibit the growth of cancerous cells by up to 26 %, and breast cancer cells by up to 23 %. Traditionally in China the chestnut mushroom is used to treat headaches and fever. It is packed full of phytochemicals, vitamins and minerals, including copper, selenium, protein and potassium. In addition to being a super dense source of vitamins and minerals, Chestnut mushrooms are anti tumour, anti inflammatory, and anti fungal. Along with vitamins B3 and B5 chestnut mushrooms contain more vitamin B2 than most garden vegetables.