chestnut soup. Oh, and this recipe is delicious now that the chestnuts have been deleted.
WILD MUSHROOMS WITH SHALLOTS AND THYME
Makes 10-12 servings
6 tablespoons (3/4 stick) butter
8 large shallots, sliced (about 2 cups)
6 garlic cloves, minced
2 lb. assorted fresh wild mushrooms (such as stemmed shiitake, crimini & oyster), sliced
2 tablespoons chopped fresh thyme
3/4 cup Madeira
3/4 cup whipping cream
chopped fresh chives
1. Melt 3 tablespoons butter in large deep nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 6 minutes.
2. 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.
3. Add thyme and stir 1 minute. Add Madeira and simmer until almost evaporated, about 1 minute. Add cream and simmer until cream thickens and coats mushroom mixture, about 1 minute. Season generously with salt and pepper.
4. Transfer to bowl; sprinkle with chives.
slightly adapted from Bon Appétit, November 2002
|turkey pecking a shallot|
(he was eyeing it all day)
|shallots in the pan|
I used a combination of shiitake, oyster & cremini mushrooms
(luck for me, my grocery store sells them already sliced)
|mushrooms tender; adding thyme|
|pouring in the madeira|
|pouring in the cream|
If you look hard, you can probably spot a few chestnuts.
If you want to try yours with the chestnuts, add
1 (7.25 oz.) jar roasted, peeled chestnuts, halved (about 1 1/2 cups).
|the chives I forgot to sprinkle on top|