Serves: 4
Total Calories: 28

1/3 cup dried chestnuts
2/3 cup water
6 cups yams cut into 1 inch pieces
1 1/2 cups coarsely chopped oyster or white button mushrooms
1 1/2 cups coarsely chopped onions
3 tablespoons dried orange peel
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/4 teaspoon dried cardamom

1. Place the chestnuts and water in a small bowl, and let sit several hours or overnight until the chestnuts have softened.

2. Preheat the oven to 400°F.

3. Transfer the chestnuts and soaking water to a large mixing bowl along with the remaining ingredients. Mix well.

4. Place the ingredients in a baking dish; cover and bake 45 minutes, or until the yams are tender. Adjust the seasonings, if desired.

5. Serve immediately.

For a Change . . .
• Substitute nutmeg or mace for the cardamom.

Nutritional Facts:

Serves: 4
Total Calories: 28
Calories from Fat: 0

More Recipes from the Going Wild in the Kitchen Cookbook:
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Orange-Scented Yams with Chestnuts
Wild Mushroom Stew with Tomatoes and Capers
Hunting for Mushrooms in the Wild
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