Roasted Chestnut & Mushroom Cream

Preparation info

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By Peter Gilmore

Published 2014

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  • 400 g (14 oz) whole fresh chestnuts reserved field mushroom flesh (from field mushroom gills recipe)
  • 2 small garlic cloves, finely diced
  • 4 eschallots, finely diced
  • 1 inner white celery stalk, finely diced
  • 150 g ( oz) unsalted butter
  • 1.5 litres (52 fl oz) chicken stock
  • sea salt flakes
  • 100 ml ( fl oz) cream, lightly whipped


Cut a small cross in the top of each chestnut and roast in a 180°C (350°F/Gas 4) oven for 30 minutes or until tender. Allow to cool slightly, then peel, removing the outer shell and inner skin.

Thinly slice the reserved field mushroom flesh and place in a medium saucepan with the garlic, eschallots, celery and 50 g ( oz) of the butter. Sauté the vegetables over medium heat for 5 minutes or until softened. Add the chestnuts and chicken stock and reduce until virtually all of the stock has been absorbed into the chestnuts.

Put the mixture in a blender with the remaining unsalted butter, season with sea salt and blend on high until smooth. Pass through a fine drum sieve and set aside until required. Just before serving, gently reheat the chestnut cream then remove from the heat and fold through the whipped cream.