Recipe · Mushroom 101
Chestnut Mushroom & Sherry Sauté on Toast
Vegan swaps insideChestnut mushrooms are firm-textured, deeply nutty, and hold their shape. Sautéed with shallots, deglazed with dry sherry, finished with parsley. A 15-minute bistro plate.
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1
Halve or quarter the Chestnut mushrooms depending on size — you want bite-size pieces that show the cap and stem in cross-section.
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2
Melt the butter in a heavy skillet over medium-high heat until foam subsides.
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3
Add the mushrooms in a single layer. Sear undisturbed 4 minutes; they should release their water and then start to brown.
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4
Toss and cook 2 more minutes until deeply golden.
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5
Drop heat to medium. Push mushrooms to one side. Add shallots and garlic to the cleared spot, cook 2 minutes until soft.
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6
Add thyme. Pour in the sherry, scraping any browned bits from the pan. Reduce by half — about 2 minutes.
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7
Off heat, stir in Dijon mustard and crème fraîche. The pan should look glossy and creamy.
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8
Spoon mushrooms over toasted bread. Top with parsley, flaky salt, cracked pepper. Serve right away.
Steps
Chestnut fuels Staben House . 10% of every pound goes to the partner non-profit. Cook well, give well.
More from this mushroom
Other ways to cook Chestnut
Chestnut Mushroom + Barley "Risotto"
Pearl barley gives this risotto a chewy, nutty body — perfect partner for the firm, sweet caps of Chestnut mushrooms. Stir less than rice risotto; finish with parmesan and a knob of butter.
Chestnut Mushroom & Gruyère Quiche
A custard-rich brunch quiche where Chestnut mushrooms hold their shape and pump out savory flavor in every bite. Store-bought puff pastry crust = 90 minutes to finished, including the wait for the slice.