Roasted onion stew with chestnut mushroom, savory, and grated radish.

Roasted onion stew with chestnut mushroom, savory, and grated radish.

This is Chef Frank Fol’s favorite mushroom recipe from his cookbook, Wild Cooking. The edition was made with his partner IIse, designer of the beautiful ceramic bowl we see in the photo above.

This dish is quick to prepare, and perfect for a warm and cozy fall dinner.

It is a cream of onion with Chestnut mushroom. The mushrooms are chopped into the soup itself, and whole in the center of the dish... like rock stars!

If you’re not familiar with Chestnut mushrooms, you may know them by one of their other names, Cremini.

The sweetness of the onion and the nutty flavor of the mushroom make this dish shine.

Frank recommends eating it with a glass of the traditional Belgian beer, Super Crown or Brewery The Crown.

This recipe serves 4.

Preparation time: 30 minutes

Techniques: sauce, stewing, raw

Plate: Wild Moon large deep serving bowl

Recipe ingredients:

6 onions

16 large chestnut mushrooms

2 garlic cloves

2 branches of savory

1 bottle of beer Super Kroon or equivalent

1 small white radish


Arqan argan oil

Black pepper from the mill and sea salt

Daikon cress - Koppert Cress

How to prepare this roasted onion stew with chestnut mushroom.

Peel the onions and garlic. Chop them together with 4 mushrooms and brown them in some butter. Season with sea salt and black pepper and add some fresh savory.

Then moisten with the beer and some water. Let everything stew under the lid for 10 minutes.

Mix everything into a soup and add the 12 other mushrooms. 

Then cook under the lid for another 10 minutes.


Place 3 cooked mushrooms on each plate and spoon the thick hot sauce on top.

Now grate some raw white radish over the preparation.

Finish with a few drops of argan oil and some Daikon cress.

Let me know if you prepare this at home. Enjoy! 

Get Frank Fol's full e-cookbook, Wild Cooking

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