arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Wild Mushrooms with Chestnuts & Thyme

Adapted By Brennan's 27 Sep 2018

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:

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. 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.