Wholefood Recipes by Holly Davis
Sautéed mushrooms with chestnuts with udon noodles and miso chilli dressing
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The miso dressing is delicious with grains and steamed vegetables too.
Sautéed mushrooms with chestnuts with udon noodles and miso chilli dressing
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The miso dressing is delicious with grains and steamed vegetables too.
Servings Prep Time Cook Time
4people 35includes time to cook noodles and peel chestnuts 15minutes
Servings Prep Time
4people 35includes time to cook noodles and peel chestnuts
Cook Time
15minutes
    Ingredients
    Servings: people
    Ingredients
    Servings: people
      Instructions
        To peel and par-cook chestnuts
        1. Place the scored chestnuts in a small pan and cover in cold water.
        2. Bring to a simmer and simmer for 10 minutes.
        3. Remove from the pan and allow to cool enough to handle.
        4. Using a small knife, peel both layers of skin from the chestnuts.
        5. The outer skin will come away easily. The inner skin may come away easily; if not simmer for a further 5–10 minutes and then peel them.
        6. They are now ready to use in your recipe or you can bag them and freeze for later use.
        Miso dressing
        1. In a small bowl, combine the miso, chilli and yuzu or lemon juice, mirin and tamari with the water, stir well then set aside until ready to serve the dish.
        Udon noodles
        1. Rinse the cooked noodles in cold water until they are slippery and cold; set aside.
        2. Bring a pot of water to a simmer and cook the chestnuts until they are cooked through but not collapsed, approximately 10 minutes; drain and set aside.
        3. Bring another pot of salted water to a simmer, ready for reheating the noodles when you are ready to serve.
        4. Heat the sesame oil, ghee or butter in a frying pan.
        5. Sauté the mushrooms until soft and brown. Add the chestnuts and stir gently to combine.
        6. Season with the mirin and tamari and continue to cook for another minute or two.
        7. Stir the spinach into the mushrooms until just wilted.
        8. Reheat the noodles in the simmering salted water then drain well.
        9. Portion the noodles into four deep bowls.
        10. Top with the mushroom, chestnut and spinach mix.
        11. Dress with the miso and chilli sauce, to taste.
        12. Sprinkle a teaspoon of toasted sesame seeds on top and serve while hot.
        Recipe Notes

        Choosing fresh chestnuts

        Look for shiny firm specimens that feel heavy for their size.

        Keep them in a cloth or mesh bag in the crisper section in the fridge, for up to two weeks.

        Take each chestnut and carefully make a slit from top to bottom down the curved side – these are now ready to bake in the residual coals of a fire or in a heavy pan. They will soften and the skin will burst. When cool, peel and eat.

         

        Sources:

        • Image credits to © Holly Davis
        Holly Davis

        Holly Davis

        Holly weaves together the colours, tastes and textures of carefully chosen ingredients to create food that nourishes the body and soul. For thirteen years Holly delighted the dedicated customers of the respected Sydney Iku Wholefood restaurants with her inspiring blend of traditional Asian and European flavours. She is author of the best-selling book on wholefood cooking Nourish and lives at Whale Beach on Sydney’s northern beaches. Through her business Food by Holly Davis she caters, contributes regularly to magazines and conducts cooking classes all over Australia which are a celebration of her knowledge of and passion for delicious food. We’re excited she’s joined the Liveability team and we always look forward with anticipations to her recipes every month.

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