Chilean Digüeñes a la Parmesana — Wild Mushrooms and Shellfish au Gratin

Versión en Español

Chilean digüeñes a la parmesana is digüeñes, a wild southern Chilean mushroom, sautéed with onion, chives, green pepper, merkén, and garlic, mixed with steamed mussels and clams and white wine, spooned back into the shells, topped with parmesan, and gratinated at 200°C (392°F) for 5 minutes. It takes 30 minutes of preparation and 30 minutes of cooking, and serves 6.

A creative recipe by Estela López Vega, who won first place with it at the Muestra Gastronómica del Dihueñe in Cunco, southern Chile.

How to Make Digüeñes a la Parmesana?

It is a mushroom twist on classic Chilean machas a la parmesana: the sautéed digüeñes and shellfish fill the shells and are gratinated with parmesan.

Nutritional Information

Each serving of digüeñes a la parmesana contains approximately 350 kcal, 15 g of carbohydrates, 20 g of fat, 20 g of protein, 2 g of fiber, 4 g of sugars, 60 mg of cholesterol, and 800 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Digüeñes a la Parmesana Recipe

Preparation: 30 minutes
Cooking: 30 minutes
Servings: 6

Ingredients

• 1 kg of mussels in shell
• 1 kg of clams in shell
• 500 g of digüeñes (wild Chilean mushrooms)
• 250 g of parmesan cheese
• 200 ml (¾ cup + 1 tablespoon) of white wine
• 1 garlic clove
• 1 onion
• 1 teaspoon of merkén (Mapuche smoked chili)
• 1 green bell pepper
• 1 small bunch of cilantro
• 1 bunch of chives
• Lemons
• Oil

Instructions

1. Heat the oil in a pot, add the washed and chopped digüeñes, and sauté for one minute. Add the finely chopped onion, chives, pepper, merkén, and garlic, sauté for about 10 minutes, then remove from the heat and set aside.

2. In another pot, place the shellfish in cold water, heat over medium high heat, and cook for 10 minutes; discard any that do not open. Remove them from their shells and add to the digüeñes. Add the white wine and cilantro, stir gently, and let rest for about 15 minutes.

3. Fill the shells with the digüeñes and shellfish mixture, top with grated parmesan, and bake in an oven preheated to 200°C (392°F) for 5 minutes. Serve right away with lemon wedges and a chilled white wine.

Additional Tips

Boost the mushrooms

Sauté the digüeñes first with a little butter and a few drops of lemon to bring out their flavor.

Use real parmesan

Freshly grated, good quality parmesan melts better and tastes richer.

No oven?

Cook the mixture in a skillet and sprinkle the cheese on at the end, or melt it briefly under the broiler.

Frequently Asked Questions (FAQs)

1. What else can I make with digüeñes?

Salads, empanadas, or scrambled with eggs. A quick sauté with butter and lemon brings out their earthy flavor.

2. How are digüeñes prepared before cooking?

Wash and chop them, then sauté briefly in oil before adding the onion, chives, pepper, merkén, and garlic.

3. What do I do with mussels or clams that do not open?

Discard them. Use the rest, removed from the shell, and keep the empty shells for filling.

4. How long do they go in the oven?

Only 5 minutes at 200°C (392°F), just enough to melt the parmesan, since the filling is already cooked.

What Are Digüeñes?

Digüeñes are wild mushrooms of southern Chile that grow on southern beech trees such as coigüe, roble, and raulí in spring, from about September to November. They have a spongy texture and a mild, fresh flavor.

Did You Know?

This recipe is a mushroom variation of the famous machas a la parmesana, named after Parmigiano Reggiano, the cheese from the Parma, Reggio Emilia, Modena, Bologna, and Mantua areas of Italy.

Recommended

• Chilean Parmesan Scallops Recipe
• Parmesan Clams Recipe
• Chilean Digüeñes Ceviche Recipe
• Chilean Baked Digüeñes Empanadas Recipe