Cut a Royal Chestnut in half from cap to base. Under the dark brown surface is a length of ivory flesh, almost as striking as the mushroom in our growing-bed photograph. The small, velvety cap has a woodsy aroma. The long stem is the part to save for the best bite. It stays substantial as it cooks, with a nutty flavor and a little sweetness as the cut face browns.
What makes a Royal Chestnut mushroom different?
The name to look for is Royal Chestnut, also sold as Chestnut Royale. Several mushrooms go by “chestnut.” This is the long-stemmed specialty variety shown in our gallery. The second photo shows the mushrooms before harvest, when the caps stand well above the growing bed. TruffleCart offers the harvested mushrooms fresh in 5 lb packs, with both caps and stems for the kitchen. You can order Royal Chestnuts alongside fresh wine caps in the same shop. Try them side by side in a divided pan to taste the Royal Chestnut’s sweeter finish.
Two cuts for two different dishes
For a first taste, halve the mushrooms lengthwise, keeping the cap attached. Lay them flat in a lightly oiled skillet and leave the cut sides against the pan until golden. Turn, add butter and a sprig of thyme, and spoon the butter over the caps. Serve a few halves on celery-root purée with the ivory centers facing up. That single cut shows off the mushroom and gives each forkful a tender cap and a firmer stem.
For a wok, cut the stems across the grain on a long diagonal and halve the caps. Start the stems with ginger, add the caps, then finish with scallions and a splash of soy. Cut this way, the stems make particularly good company for the snap of asparagus or snow peas.
