Chestnuts: Chestnut and Chanterelle Pot Pie

Chestnuts

Chestnuts and Chanterelles

Chestnuts are a starchy nut with an almost potato-like texture; chanterelles, a mushroom with sweet and savory overtones. I had never eaten either before today’s cooking adventure.

Chestnuts are a tree nut, but they are not your typical high protein, high fat nut. They have about 44 grams of carbohydrates for every 1/2 cup of raw peeled nut, and only 1.6 grams of protein for the same amount. They are high in potassium, and are the only nut with vitamin C. They grow on trees with a spiky hull. When the nut is ready for harvest the spiky hull splits open, making the nut harvest less painful.

Freshly harvested chanterelles

Chanterelles are a popular wild mushroom that are best when fresh. They are funnel-shaped and can be orange, yellow or white. This recipe uses dried chanterelles which do not have as much flavor as the fresh ones. By all means, if you are able to use fresh mushrooms in this recipe, you will have an even better flavor experience. They are reported to have a more earthy flavor with hints of peaches and apricots. How to find them? They grow when the weather is warm and after there has been heavy rain. Best of luck..

Dried chanterelles

Pot pie craving

I’ve been craving a pot pie, probably because the temperatures have been below 0°F this week. And since I just challenged everyone to try picking a different variety of the things we love, I picked up some chanterelle mushrooms at the grocery store, instead of portabella mushrooms.

Turks turban winter squash

I also picked a turks turban squash instead of butternut and the fridge had a bag of chestnuts.

Nightshade free

My doctor put me on a nightshade free diet, and I have been looking for ingredients that have a taste and texture similar to a potato, so that I can continue to make some of my favorite foods, like pot pie. Chestnuts are sweeter, but have a texture similar to a potato. Plantain also have a potato-like texture, and you will see that they are included in my pot pie recipe too. Plantain may look like a banana, but they do not have the same sweetness, especially when green.

Green plantain

Comfort food

Pot pie, is one of my favorite comfort foods. This chestnut and chanterelle pot pie was an experiment in making a vegan, nightshade free pot pie. It turned out great! Definitely a recipe to make again, maybe with fresh chanterelles next time.

I hope that you enjoy it as much as we did.

Chestnut and chanterelle pot pie

Chestnut and Chanterelle Pot Pie Recipe

Chestnut and Chanterelle Pot Pie

This gluten free, vegan and nightshade free chestnut and chanterelle pot pie is the perfect comfort food for a wintery day. And the chestnuts and plantain really do make a perfect substitute for potatoes. I hope you enjoy it!

Ingredients
  • 1 your favorite gluten free pie crust mix for top and bottom crust (be sure to choose one without potato flour)
  • 2 pounds chestnuts (or 2 pkgs steemed and peeled chestnuts)
  • 3 green plantains (chopped into bite size pieces)
  • 1 pkg dried chanterelles rehydrated (save 1 cup soaking water)
  • 1 medium turks turban squash roasted (cut into bite size pieces)
  • 2 carrots sliced
  • 10 shallots (diced)
  • 1 bunch kale (chopped into small pieces)
  • 1 cup mushroom water
  • 2 tbsp tapioca flour
  • oregano
  • worcestershire sauce (be sure to look at the ingredients, some have fish sauce)
  • olive oil (if desired)
  • salt and pepper
Instructions
  1. Make pie crust. Place half of crust in pie plate and bake the bottom crust for 10 minutes at 350 degrees F. I made a banana flour and almond flour crust that was tasty, and a second pie using a store purchased gluten free pie crust.

  2. Score chestnuts with an "x" and steam for 20minutes. Cool enough to touch and peel off brown nut skin.

  3. Cook plantain,shallots, and carrots in a little olive oil for 4-5 minutes over medium low heat.

  4. In large bowl add together the peeled chestnuts, plantain, shallots, carrots, rehydrated chanterelles, turks turban squash, chopped kale mushroom water, seasonings and tapioca flour. Mix together well.

  5. Spoon ingredients into bottom crust. Place top crust over top of pot pie. Slice a few holes in the top of the crust to release steam while cooking.

  6. Bake in oven for 50-60 minutes at 350 degrees F.

Recipe Notes

The ingredients should be enough for two small  pot pies, or one very large pot pie. It all depends on what size pot or pie dish you choose to use.

Let us know how you like to eat chestnuts and chanterelles. I may actually try making a chestnut stuffing next time. After tasting chestnuts, I can see why it might be a popular dish.


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