Wild Mushrooms with Chestnuts & Thyme
Serving Size: Serves 10
6 Tablespoons (3/4 stick) butter
8 large (about 2 cups) shallots, sliced
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 Marsala or Madeira
1 1/2 cups whole roasted chestnuts, peeled and halved
3/4 cup whipping cream
chopped fresh chives
Adapted From: Epicurious.com
This rich side dish could easily stand on its own as an elegant meatless main course.
Melt 3 tablespoons butter in large deep nonstick skillet over medium-high heat. Add shallots and saute 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. SautÃ© 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.