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Wild Mushrooms With Chestnuts And Thyme


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  • 6 tablespoons butter - (3/4 stick)
  • 8 large shallots sliced (abt 2 cups)
  • 6 garlic cloves minced
  • 2 pounds assorted fresh wild mushrooms sliced (such as stemmed shiitake, crimini, and oyster)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons chopped fresh thyme
  • 3/4 cup Madeira
  • 1 jar roasted peeled whole chestnuts - (7.25 oz) halved (abt 1 1/2 cups halved chestnuts)
  • 3/4 cup whipping cream
  • Chopped fresh chives for garnish


Servings 10


Step 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.

This recipe yields 10 servings.

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