WILD MUSHROOMS WITH CHESTNUTS AND THYME

[Guest guest]

WILD MUSHROOMS WITH CHESTNUTS AND THYME

 

This rich side dish could easily stand on its own as

an elegant meatless main course.

 

6 tablespoons (3/4 stick) butter

8 large shallots, sliced (about 2 cups)

6 garlic cloves, minced

2 pounds assorted fresh wild mushrooms (such as

stemmed shiitake, crimini, and oyster), sliced

2 tablespoons chopped fresh thyme

3/4 cup Madeira

1 7.25-ounce jar roasted peeled whole chestnuts,

halved (about 1 1/2 cups)

3/4 cup whipping cream

Chopped fresh chives

 

Melt 3 tablespoons butter in large deep nonstick

skillet over medium-high heat. Add shallots and sauté

until tender and golden, about 6 minutes. Add garlic

and stir 30 seconds. Add remaining 3 tablespoons

butter and stir until melted. Add mushrooms; sprinkle

with salt and pepper. Sauté until tender and brown,

about 10 minutes. Add thyme and stir 1 minute. Add

Madeira and simmer until almost evaporated, about 1

minute. Add chestnuts and whipping cream and simmer

until cream thickens and coats mushroom mixture, about

1 minute. Season generously with salt and pepper.

Transfer to bowl; sprinkle with chives.

 

Makes 10 servings.

 

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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