Mushroom and Chestnut Pie/Sauce

Total umami dish. This dish has a wonderful meaty mushroom flavor that can be served on its own, with a crust, or as a sauce over pasta.

• Ready In: 35 mins
• Serves: 3-4

Ingredients

• 1  tablespoon butter
• 1  tablespoon  oil
• 3  cups  sliced mushrooms (I used baby bella and shiitake)
• 3  garlic cloves, minced
• 2  small shallots, minced
• 1⁄2 cup  chopped chestnuts (you can also use macadamia nuts)
• 4  tablespoons dry white wine
• 1⁄2 teaspoon dried thyme
• 1  cup  vegetable stock
• 1⁄4 cup  low-fat whipping cream or 1⁄4 cup  whole milk
• 1⁄2 cup gruyere cheese, grated (smoked cheese is best)
• 4  tablespoons fresh cilantro or 4  tablespoons parsley

Directions

1. Melt the butter with the oil in a large frying pan, and add the diced mushrooms, minced garlic and sliced shallots. Fry over a medium-low heat for 5 minutes, and then add the chopped chestnuts. Continue to cook for another 5 minutes, stirring regularly, until the mushrooms and onions are soft.
2. Add the wine and some dried thyme to the mushroom mixture, and cook for a couple of minutes until most of the wine has evaporated. Add the stock, and bring to a simmer. Continue to simmer gently until the mixture has reduced a little, just a few minutes.
3. Add the cream and grated gruyère, and mix together. As the cheese melts it should help to form a creamy sauce. Bring the mixture to your desired consistency - add a dash more stock if you'd like it to be thinner, or simmer it for a few more minutes to thicken it up. Season to taste.
4. If you want to serve as a "pie," you can pour over warm biscuits or puff pastry. This also makes a wonderful sauce for pasta or veggies.