Roasted Chestnut & Sea Buckthorn Purée with Herbed Mushrooms and Crispy Sage
This autumn dish features a velvety purée of roasted chestnuts blended with a hint of sea buckthorn juice for brightness and acidity. It’s topped with wild or cremini mushrooms sautéed in herbs and finished with crispy sage leaves. Sweet, tart, earthy, and umami—this is fall on a plate.
Servings 4
Calories 215kcal
Ingredients
For the Chestnut & Sea Buckthorn Purée:
- 1 1/2 cups roasted and peeled chestnuts or vacuum-packed
- 1/4 cup sea buckthorn juice or 2 tbsp concentrate + 2 tbsp water
- 1/2 cup vegetable broth
- 1 tbsp butter or olive oil
- Salt and white pepper to taste
- Optional: 1 tbsp cream or plant-based cream for richness
For the Mushrooms & Topping:
- 1 tbsp olive oil or butter
- 2 cups mushrooms wild, cremini, or shiitake, sliced
- 1 garlic clove minced
- 1 tsp fresh thyme
- Salt and pepper to taste
- 6 –8 fresh sage leaves
- 1 tsp olive oil for frying sage
Instructions
- Make the Purée: In a saucepan, combine chestnuts, sea buckthorn juice, broth, and butter. Simmer gently for 10 minutes. Transfer to a blender or food processor and blend until smooth. Add more broth or a splash of cream if needed. Season to taste.
- Sauté Mushrooms: Heat olive oil in a skillet. Add mushrooms and cook over medium-high heat until golden and tender (6–8 minutes). Add garlic and thyme; cook another minute. Season with salt and pepper.
- Fry Sage Leaves: Heat 1 tsp olive oil in a small pan. Fry sage leaves for ~30 seconds per side until crisp. Drain on paper towel.
- Assemble: Spoon the warm chestnut purée onto a serving plate or bowl. Top with sautéed mushrooms and garnish with crispy sage leaves.
Notes
Tasting Notes:
Serving Size: 1 portion (¼ of recipe)
- Bittersweet chocolate brings depth
- Toasty almonds add texture and nuttiness
- Warm fall spices balance sweetness with fragrance
- Maple & pear add a luscious seasonal lift
- Serve chilled or room temperature as a starter for an elegant fall dinner or Alongside roast chicken, turkey, or duck, or with sourdough toasts or in stuffed squash halves for a full vegetarian entrée
- Add a dollop of whipped cream, mascarpone, or spiced coconut cream
- Pairs beautifully with coffee, mulled wine, or a chai latte
Serving Size: 1 portion (¼ of recipe)
Nutrition Facts (per serving)
- Calories: 215
-
Total Fat: 10 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Cholesterol: 5 mg (if using butter) / 0 mg (if olive oil only)
- Sodium: 230 mg
-
Total Carbohydrates: 28 g
- Dietary Fiber: 4 g
- Total Sugars: 6 g
- Added Sugars: 0 g
- Protein: 4 g
- Vitamin A: 4% DV
- Vitamin C: 45% DV (boosted by sea buckthorn)
- Calcium: 3% DV
- Iron: 6% DV
- Magnesium: 10% DV
- Potassium: 450 mg (≈10% DV)
- Zinc: 6% DV
- Manganese: 25% DV
- Copper: 35% DV
- Folate: 10% DV
