WILD MUSHROOMS WITH CHESTNUTS AND THYME
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
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.
WILD MUSHROOM SOUP WITH CHESTNUTS AND ROASTED FENNEL
Provided by Tyler Florence
Categories appetizer
Time 1h40m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. Reserve until ready to serve.
- In a large pot, melt the butter over medium flame, add the onion and garlic, and saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms, season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.
- Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.
- To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, a roasted fennel half, and a sprinkle of chopped chives.
CHESTNUTS AND WILD MUSHROOMS
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a skillet and slowly let the garlic get brown. Saute the Shiitake until soft (adding a spoonful of water if necessary so they don't burn). Add the chestnuts and saute just to reheat them and season well with salt and lots of ground black pepper.
WILD MUSHROOMS WITH CHESTNUTS AND THYME
Steps:
- 1. Melt 3 tablespoons butter in large deep nonstick skillet over medium-high heat. Add shallots and saute 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. Saute until tender and brown, about 10 minutes. 2. 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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