• 10servings

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Nutrition Info . . .

VitaminsA, B9, D
MineralsCopper, Calcium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 tablespoons (3/4 stick) butter

  2. 8 large shallots, sliced (about 2 cups)

  3. 6 garlic cloves, minced

  4. 2 pounds assorted fresh wild mushrooms (such as stemmed shiitake, crimini, and oyster), sliced

  5. 2 tablespoons chopped fresh thyme

  6. 3/4 cup Madeira

  7. 1 7 1/4-ounce jar roasted peeled whole chestnuts, halved (about 1 1/2 cups)

  8. 3/4 cup whipping cream

  9. Chopped fresh chives

Instructions Jump to Ingredients ↑

  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. 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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