CHESTNUTS ROCK & ROLL OUT OF THE SKILLET!
Posted by Zel Allen's nutgourmet on December 13, 2011
In case you’re wondering if I’ll ever get off this chestnut kick, I can assure you I will– almost immediately because I’ll be leaving on vacation until the end of the year. So, although it saddens me to abandon these tasty little wonders, I must leave the chestnuts behind. But—just one more recipe before I leave—just one more.
I concocted this very tasty side dish to use up the batch of fresh chestnuts I had left in the fridge. It turned out so well, I felt compelled to share the recipe. I hope you’ll come up with a better name for this dish than I did. As a matter of fact, please do—I would be in your debt.
At this time of year I often see recipes pairing chestnuts and Brussels sprouts. And I’ve even added my own version of the duo. But this little side dish, this wondrous infusion of chestnut and mushroom flavors, is soooo much tastier, yet the seasonings are relatively uncomplicated. If you can find Bunapi or Beech mushrooms (usually Asian markets have them), add an 8-ounce package to the mélange. It’s pure mushroom bliss!
A BEVY OF CHESTNUTS AND MUSHROOMS
Yield: about 6 servings
1 medium onion, chopped
3 to 4 cloves garlic, coarsely chopped
1/4 cup water
8 to 10 ounces king oyster mushrooms, sliced
8 ounces fresh shiitake mushrooms, sliced
4 ounces cremini mushrooms, sliced
1 1/2 cups cooked and peeled chestnuts
1/2 cup finely diced red bell pepper
1 green onion, sliced
1 tablespoon nutritional yeast
1 teaspoon sesame oil
1 teaspoon salt
1. Combine the onion, garlic, and water in a large, deep skillet. Cook and stir over high heat for about 3 to 4 minutes, or until the onions are soft and transparent. Add small amounts of water if needed to prevent burning.
2. Add the mushrooms along with 3 to 4 tablespoons of water and cook, stirring constantly for 1 to 2 minutes.
3. Add the remaining ingredients and cook 1 minute longer. Transfer to an attractive serving dish and serve immediately.