Recipe by Bev
This elegantly rich side dish could easily stand on its own as a sumptuous meatless main course. From Bon Appetit.
Top Review by Cook In Southwest
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.
- 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
- 3⁄4 cup madeira wine
- 1 (7 1/4 ounce) jarroasted peeled whole chestnuts, halved (about 1 1/2 cups)
- 3⁄4 cup whipping cream
- chopped fresh chives
Directions See How It's Made
- 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.