Ketsen mushrooms form dense clusters of beautiful mushrooms with a tufted top and dark orange gills.
In chestnut mushrooms, both the stem and cap are excellent for cooking, although the very tip of the stem can be quite tough. After you harvest the chestnuts in their clusters, break them into smaller clusters of 4 or 5 mushrooms each, then cut off the tops of the stems all at once.
These mushrooms have a wonderful nutty flavor, similar to Shiitake mushrooms, only milder and with a slightly peppery finish. They are particularly known for holding their texture quite well after cooking, retaining some of their “power”, resulting in a satisfying texture for any dish you put them in.
