Chestnut Shallot Tatins With Mushroom Madeira Sauce Recipes

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WILD MUSHROOMS WITH CHESTNUTS AND THYME



Wild Mushrooms with Chestnuts and Thyme image

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

Provided by Bev I Am

Categories     Vegetable

Time 25m

Yield 10 serving(s)

Number Of Ingredients 9

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) jar roasted peeled whole chestnuts, halved (about 1 1/2 cups)
3/4 cup whipping cream
chopped fresh chives

Steps:

  • 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.

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