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Chestnut Royale mushrooms are small to medium in size, grown as a single stem or in small groups, and have a convex cap that is attached to a thick, dense stem. The brown to grey-brown cap can grow 2-15 centimeters in diameter and is smooth, velvety, and slightly slimy when wet and young. As the mushroom ages, it will dry and become wrinkled. The gills underneath the cap are bright white to cream-colored and are evenly spaced connecting to the central, brown stem that narrows near the cap and averages 5-10 centimeters in length. Chestnut Royale mushrooms have a clean, woodsy aroma, a meaty texture, and when cooked, they have a rich, nutty, and mildly sweet flavor.
Seasons/Availability
Chestnut Royale mushrooms are available in the summer through fall.
Current Facts
Chestnut Royale mushrooms are often botanically classified as Oudemansiella Radicata, but the classification has been widely debated, and some recognize the mushroom as Xerula furfuacea. Chestnut Royale mushrooms can be both cultivated or foraged. When found in the wild, the mushroom grows from the forest floor, attached to underground wood and when commercially cultivated, the mushroom is grown in a mix of hardwood sawdust and grain substrate. Chestnut Royale mushrooms are favored by chefs and home cooks for their nutty flavor and substantial texture and are popularly used in soups, stews, and casseroles.
Nutritional Value
Chestnut Royale mushrooms contain selenium, copper, potassium, riboflavin, niacin, and vitamin D.
Applications
Chestnut Royale mushrooms are best suited for cooked applications such as sautéing and simmering. To prepare the mushroom, trim the bottom of the stem to remove any imperfections and if there is dirt on the cluster, use a dry brush or cloth to remove excess debris. It is best to avoid rinsing the mushrooms, as doing so will water down the flavor and create a soggy texture. Chestnut Royale mushrooms are slightly porous which lends itself well to absorbing surrounding flavors and sauces. They can be mixed into soups, sauces, stews, and casseroles, or cooked into pasta dishes such as tagliatelle, risotto, and stroganoff. They can also be baked into nut roast pie, quiches, and omelets. Chestnut Royale mushrooms pair well with fontina cheese, truffle oil, thyme, rosemary, spring onions, garlic, leafy greens, pomegranate seeds, cranberries, and meats such a sausage and chicken. They will keep up to three days when stored loosely in a paper bag in the refrigerator.
Ethnic/Cultural Info
When British botanist and mycologist Richard Relhan described this mushroom in 1785, he named it Agaricus radicatus as most of the gilled fungi were placed in a large genus named Agaricus at the time. Today, most of the Agaricus genus contents have been redistributed to many other genera. Due to appearance and growing habits, there has been much debate about where the Chestnut Royale mushroom should sit in the taxonomic system and has acquired many other scientific names over the past two hundred years. One of the current scientific names, Xerula radicata, dates from a 1995 publication by the German mycologist Heinrich Dörfelt.
Geography/History
Chestnut Royale mushrooms were first recorded in 1785, but their history is largely unknown and is believed to have been growing wild since ancient times. Today Chestnut Royale mushrooms can be found in the wild, at local markets, and specialty grocers in select regions of the United States, Europe, and Asia.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
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(619) 295-3172 [email protected]
Chestnut Royale mushrooms have gills underneath their caps that are bright white to cream-colored and evenly spaced. These gills connect to a central brown stem that narrows near the cap. The stem itself is thick, dense, and typically measures between 5-10 centimeters in length. When young and wet, the caps are slightly slimy, adding another layer of unique texture to these intriguing fungi.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Chestnut Royale Mushrooms are best prepared for sautéing or simmering. Trim the stem bottoms to remove imperfections and clean them with a dry brush or cloth, as washing can dilute their flavor and make them soggy. These mushrooms absorb surrounding flavors well, making them ideal for soups, stews, risottos, and even quiches. They pair excellently with ingredients like fontina cheese, thyme, and truffle oil and can keep for up to three days in a paper bag in the refrigerator.
Chestnut Royale mushrooms not only offer a nutty flavor and substantial texture but are also a valuable source of nutrition. They contain essential nutrients like selenium, copper, potassium, riboflavin, niacin, and vitamin D, making them a healthy addition to soups, stews, and casseroles. These attributes make them a sought-after ingredient among chefs and home cooks, bridging the gap between taste and health benefits.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Chestnut Royale mushrooms have a historic presence, first recorded in 1785, but their full history remains largely unknown. They are believed to have been growing wild since ancient times. Today, these mushrooms are available not only in the wild but also at local markets and specialty grocers in select regions of the United States, Europe, and Asia, showcasing their enduring appeal and culinary versatility.
Specialty Produce
1929 Hancock Street San Diego, CA 92109
6192953172 [email protected]
When British botanist Richard Relhan first described the Chestnut Royale mushroom in 1785, he named it Agaricus radicatus, reflecting a time when most gilled fungi were grouped under the Agaricus genus. Over the years, it has been reclassified multiple times due to its unique characteristics. One of its current scientific names, Xerula radicata, was established by German mycologist Heinrich Dörfelt in 1995, highlighting its evolving taxonomic history.
Specialty Produce
1929 Hancock St, San Diego, CA 92110
View on Instagram
619-295-3172 [email protected]
Chestnut Royale Mushrooms have a distinctive appearance, featuring a smooth, velvety cap that transitions from slightly slimy when young to wrinkled as it matures. Their gills are evenly spaced, ranging from white to cream-colored, and connect to a sturdy brown stem. Known for their woodsy aroma and meaty texture, when cooked, these mushrooms develop a rich nutty flavor with mild sweetness.
Chestnut Royale mushrooms are best prepared without rinsing to preserve their flavor and texture. Simply trim the stem's base and use a dry cloth to remove dirt. Their slightly porous nature helps them absorb flavors and sauces, making them ideal for soups, stews, casseroles, pasta, and even baked dishes like quiches. Pair them with ingredients like fontina cheese, thyme, garlic, or meats like sausage. Store them loosely in a paper bag in the refrigerator for up to three days.
LA Funghi
855 523 8644
Chestnut Royale Mushrooms are prized for their nutty flavor and firm texture, making them a favorite in soups, stews, and casseroles. They can be foraged in the wild, growing on underground wood, or commercially cultivated using a mix of hardwood sawdust and grain substrate. Nutritionally, they are rich in selenium, copper, potassium, riboflavin, niacin, and vitamin D, offering a healthy and delicious addition to various dishes.
Chestnut Royale Mushrooms spotted at hollywood farmers market…..Chestnut Royale Mushrooms have a rich history, first recorded in 1785. Though much of their past remains a mystery, they are believed to have grown wild since ancient times. Today, these mushrooms are cherished in select regions around the world—found in the wild, local markets, and specialty grocers across the United States, Europe, and Asia.