Roasted Chestnuts with Herbed Mushrooms

Chestnuts. When they're roasting there's no greater smell, is there? And that taste?!

Roasted, these are ridiculously addictive. You can munch on them just as they are. Sweet, nutty and chewy. They're not at all crunchy like a regular nut, but they are a tree nut. If you're allergic to tree nuts, this wouldn't be the thing to munch on. 

The taste of chestnuts had me thinking all things sweet and savory. Chestnut milk for dessert recipes. Chestnut based cream cheese (tried, tested and oh so good!) and the list went on.

Not like a typical nut, chestnuts have very little fat. They're mostly carbs and fibre, making them incredibly filling. A few of these goes a long way.  One cup roasted gives you about 7 grams of fibre. They're also a great source of vitamins and minerals like vitamin C and B6, which we love for our immune health. 

Crimini mushrooms. I must admit, I've had a slight obsession with mushrooms lately. So anytime I can add mushrooms into a recipe, I'm a happy girl. One of the things I love about mushrooms is their versatility. They seem to work easily with so many recipes.

They're also little nutritional powerhouses. High in phytonutrients that provide awesome support for our immune system. It's flu season, so we need all the immune support we can get. They're also a great source of vitamin B5 which supports our body in many ways, including providing support for adrenal function. Healthy adrenals help us cope with stress. They're also a great source of selenium. This trace mineral provides incredible antioxidant support and is a precursor to glutathione. We need this for a healthy liver and proper detoxification.

Now I leave you to make this.

I've created this as a side dish. This recipe is simple, yet delicious. I served it on a bed of ripped spinach, just because I wanted to sneak in some greens. You're welcome. :)

If this recipe inspired you in some way, share your inspiration with me in the comments below.

Roasted Chestnuts with Herbed Mushrooms

Serves 4 

1 Tbsp olive oil

1 cup red onion, chopped

1 garlic clove, chopped

1 tsp finely chopped fresh rosemary

1/2 tsp ground coriander

230g (about  2 1/2 - 3 cups) crimini mushrooms, sliced 

1 bay leaf

1 cup roasted chestnuts, roughly chopped

1 stalk celery, finely diced

1/2 tsp sea salt

pinch of cayenne pepper

How to:

• Heat olive oil in skillet over medium heat.
• Once the oil is warm, add in garlic and onions. Sauté until the onions are soft and transparent. 
• Stir in rosemary and coriander. Let sit for about 5 minutes or until the spices start to become fragrant.
• Add in mushrooms and bay leaf. Cover let sit for about 10 minutes until the mushrooms have started to soften and release their water. 
• Add in chestnuts, celery, salt and cayenne. Cover and sit for another 10 minutes or until the celery has softened.
• Taste and adjust for seasoning. 
• Remove bay leaf. Serve warm over a bed of spinach.