Autumn Braised Chestnuts with Shiitake Mushrooms

Introduction

Chestnuts flood the markets in autumn. Once shelled, they're braised slowly with shiitake mushrooms in soy sauce and sugar until the chestnuts turn soft and sweet and the mushrooms soak up all that savory sauce — a hearty vegetarian dish that really captures the flavor of the season. Prepping the chestnuts takes a little extra effort, but in-season autumn chestnuts have higher starch content and more natural sweetness, giving far better results than frozen chestnuts used out of season — well worth the effort while they're fresh.

Nutrition Highlights

• Chestnuts are rich in starch and dietary fiber, and also contain a fair amount of vitamin C, making autumn the ideal time to enjoy them
• Shiitake mushrooms contribute polysaccharides and savory amino acids that pair beautifully with the sweet, tender chestnuts
• Chestnuts are relatively calorie-dense and can stand in for part of a meal's starch, helping build up energy reserves for autumn
• In-season chestnuts have more fully converted starches, giving better sweetness and texture than off-season frozen ones

Tips

• Score the surface of each chestnut before boiling for 5 minutes — this makes the outer shell and inner skin much easier to peel off
• Soak the shiitake mushrooms in warm water ahead of time; the strained soaking liquid can be added back in while braising for extra savory depth
• Braise slowly over low heat until the chestnuts are completely soft and well seasoned, gently shaking the pan during the final reduction to prevent sticking