Start by removing the stalks from the shiitake mushrooms. Place the mushrooms on a baking dish.

Boil the chestnuts for 20 minutes and let them cool down before peeling and dicing them too. Set aside.

Toast the corn bread until it turns light brown and set aside. Cut the onion, garlic and pepper into small cubes.

Grab a pan and add olive oil. Fry all chopped ingredients for 4 minutes over medium-high heat. Add salt, pepper, thyme, paprika powder and tomato puree and fry for another 2 minutes.

Add the port wine, reduce for 2 minutes and add the toasted corn bread in small pieces. Let cook for another minute and the stuffing is ready

Stuff the Shiitake mushrooms that were still on the oven tray and put them in the oven at 200 degrees for 5 minutes.

While our mushrooms are in the oven, prepare our Enoki nests. Heat some frying oil in a pan. Cut the bottom of the Enoki mushrooms and pull them apart into smaller bunches. Fry them in the oil until golden brown and crispy.

When all elements of the dish are ready, it's time to place on plate. Place the Enoki mushrooms on a plate and form 12 separate nests out of them. Place the stuffed Shiitake mushrooms on top of the nests and top with some crème fraiche and chopped parsley.

Enjoy!