Nutritional information for fresh chestnuts
Kelly's Chestnut and Shitake Mushroom Ragout
Sauté mushrooms in 1 teaspoon butter until soft; add chestnuts and chicken stock; reduce liquid until you have about 1 cups; season with salt and pepper; remove from heat and whisk in softened butter; serve with grilled pheasant or duck breast. Serves 4.
Chef Tom Kelly