Wild Mushrooms with Shallots and Thyme

This recipe originally had chestnuts in it. As a matter of fact, I made it in an attempt to show how chestnuts can be used in more than just stuffing. But then I tasted it and decided they were totally superfluous and were distracting me from enjoying the mushrooms. I wanted to flick them all out (so much for making my point). All I can say is, thank god for 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

shallots

peeled shallots

turkey pecking a shallot
(he was eyeing it all day)

slicing shallots

shallots in the pan

shallots golden

mushrooms added

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

all mixed

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).

thickened

the chives I forgot to sprinkle on top

.

Chestnut Soup

This is not a giant spoon - just a small ramekin.

Last week I made roasted chestnuts and was inspired to look up new ways to use them. I was intrigued by this recipe because I had never considered making chestnuts into soup before. I don't think anyone else at the table had either. Judging by the worried expressions on their faces, I'd say expectations were fairly low. But everyone was pleasantly surprised by how unique and delightful it was. I just love a good underdog story.

CHESTNUT SOUP

Makes 8 cups (6-8 servings)

3 tablespoons unsalted butter

1/2 cup finely chopped celery

1/2 cup finely chopped carrot

1/2 cup finely chopped onion

3 fresh flat-leaf parsley sprigs

2 whole cloves

1 Turkish or 1/2 California bay leaf

6 cups homemade chicken stock (or low-sodium chicken broth)

1 (14- to 15-ounce) jar peeled cooked whole chestnuts, crumbled (3 cups)

1/4 cup Sercial Madeira

1/4 cup heavy cream

1/4 teaspoon black pepper

1.      Melt butter in a large pot over low heat, then stir in celery, carrot, and onion. Cover pan with lid, then sweat vegetables for 15 minutes (to soften).

2.      Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.

3.      Add broth and bouquet garni to the pot and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Add chestnuts and Madeira and simmer, covered, 3 minutes. Remove bouquet garni.

4.      Using an immersion blender, purée soup until smooth. Stir in cream, pepper, and salt to taste and reheat soup over moderate heat, stirring occasionally. Can be made 2 days ahead and cooled, uncovered, then chilled, covered.

slightly adapted from Gourmet, November 2003 (originally published November 1978)

celery, onion and carrot sweated

parsley, cloves and bay leaf on cheesecloth

bouquet garni

broth and bouquet garni added

chestnuts

adding crumbled chestnuts

ready to blend

blended

stirring in the cream

It's just a small amount of cream (this is not a thick soup).

.

Roasted Chestnuts

I love roasted chestnuts. And if you ask me, I think they're underrated. Sure, they open up The Christmas Song and sometimes make an appearance in your stuffing on Thanksgiving. But I think they make an excellent snack. They're all warm and starchy and a little sweet. And they're kind of fun to peel (or a giant pain in the ass, depending on your outlook).

Chestnuts are also low in fat and contain protein, antioxidants, minerals and vitamins C & E. They're cholesterol-free and gluten-free too. So go nuts! Oh yeah, and they're also an actual nut, so if you're allergic, I suggest making popcorn. That's my solution to most problems (you'd be surprised how often it works).

ROASTED CHESTNUTS

fresh, raw chestnuts

1.     Preheat oven to 425º F.

2.     Wipe the chestnuts with a damp towel. Using a sharp paring knife (preferably serrated), cut a large X in the rounded side of each chestnut (all the way through the skin).

3.     Place chestnuts on a baking sheet in a single layer (X side up) and roast for about 25 minutes, or until shells have opened and insides are golden brown.

4.     Peel as soon as they are cool enough to handle, but still warm. (If you wait until they cool completely, they’re almost impossible to peel.)

chestnuts

Look for large, shiny, dark brown, firm ones with no holes.
Chestnuts can get moldy if they're too old, so don't buy them
if they look discolored in any way and give them the
old sniff test too (sometimes you can actually smell it).

cutting an X

The X allows steam to escape (they WILL explode
without it). It also makes them easier to peel.

X'd and ready to roast

roasted chestnuts

You can see there's a fuzzy "skin"
on the inside, just under the shell.

Usually the skin pulls up, along with the shell.
But sometimes it's stubborn and hard to remove.

peeling a chestnut

I was lucky, this batch was very easy to peel.
They're kind of like oranges or eggs, they can be
very easy, but sometimes ridiculously hard.

If you make a very large batch, keep some
warm with tin foil while you're peeling the others.

shelled chestnuts

When I'm cooking with chestnuts, I sometimes buy
them already roasted in a vacuum sealed pouch or jar.

As you can see, they do look much darker than the
freshly roasted batch. They're both delicious, but
the ones from the pouch are moister (and obviously
much quicker and easier). I like them for recipes,
but prefer freshly roasted for snacking.

.