Wild Mushrooms with Chestnuts and Thyme

Total Time
25mins
Prep 25 mins
Cook 0 mins

This elegantly rich side dish could easily stand on its own as a sumptuous meatless main course. From Bon Appetit.

Ingredients Nutrition

  • 6 tablespoons butter
  • 8 large shallots, sliced (about 2 cups)
  • 6 cloves garlic, minced
  • 2 lbs assorted fresh wild mushrooms, sliced (such as stemmed shiitake, crimini, and oyster)
  • 2 tablespoons chopped fresh thyme
  • 34 cup madeira wine
  • 1 (7 1/4 ounce) jarroasted peeled whole chestnuts, halved (about 1 1/2 cups)
  • 34 cup whipping cream
  • chopped fresh chives

Directions

  1. Melt 3 tablespoons butter in large deep nonstick skillet over medium-high heat.
  2. Add shallots and sauté until tender and golden, about 6 minutes.
  3. Add garlic and stir 30 seconds.
  4. Add remaining 3 tablespoons butter and stir until melted.
  5. Add mushrooms; sprinkle with salt and pepper.
  6. Sauté until tender and brown, about 10 minutes.
  7. Add thyme and stir 1 minute.
  8. Add Madeira and simmer until almost evaporated, about 1 minute.
  9. Add chestnuts and whipping cream and simmer until cream thickens and coats mushroom mixture, about 1 minute.
  10. Season generously with salt and pepper.
  11. Transfer to bowl; sprinkle with chives.

Reviews

(4)
Most Helpful

I really enjoyed this recipe. If you don't have chestnuts or don't want to pay their high price, make it anyway and just leave them out. I didn't think they really added much, but it was a way to use them up. I had a bunch which I "roasted on the open fire" at Christmas (actually I roasted them in the oven after failing at the open fire technique) and tried this as a way to serve them. I also used tame mushrooms, as I couldn't get wild ones at the market. I also just quartered them, rather than sliced them. The shallots were simply divine with the mushrooms, and the fresh thyme really "made" the dish. You could sub dried thyme, but get fresh if you can. It is truly a yummy dish! I served it with beef, but it would go well with any meat.

Cook In Southwest December 28, 2011

So I made a few changes to this. I used olive oil instead of butter, cab. sauv. because it's what I had, and was out of cream so I used cream cheese. Also subbed 1 onion for the shallots, and used crimini, shiitake, dried porcini and oyster mushrooms reconstituted in some warm water. For me this would have been way too heavy on it's own, but we had it with wheat penne and it was amazing! My husband swears he doesn't like chestnuts so I made a batch for him without them and he didn't like it. When he tried mine he said it was so much better because of the bit of sweetness added by the chestnuts. For me it was a perfect dish. I'll try it again for sure and pick up some madeira and make sure I have whipped cream and shallots. Thyme is great with the mushrooms and chestnuts. A friend that stopped by gave it a try and it reminded her of stroganoff.

MC Baker January 03, 2009

Creamy and oh so flavoursome! I love mushrooms – and I think thyme and garlic with mushrooms – well, what complements mushrooms better than that duo? Add madeira wine, cream and chestnuts, that’s what - and WOW! Just sensational! I used a combination of field mushrooms and Swiss browns, but made only a half portion as it was for three of us and I wasn’t sure how well this dish would reheat. We ate these mushrooms with noodles - and ate the lot without any difficulty at all. So next time I’ll certainly be making this to the portions in Bev’s recipe! Then there just have to be some leftovers to enjoy next day! I’d happily skip dessert any time to eat a larger portion of these yummy mushrooms. Thank you for sharing this fabulous recipe, Bev!

bluemoon downunder May 19, 2006

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