Best Chestnuts And Wild Mushrooms Recipes

Chestnuts and Wild Mushrooms image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 5

2 tablespoons olive oil
1 clove garlic, finely sliced
8 ounces Shiitake mushrooms, trimmed and sliced
15 ounces drained canned chestnuts packed in water
Salt and freshly ground black pepper

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 image

Yield Makes 10 servings

Number Of Ingredients 9

6 tablespoons (3/4 stick) butter
8 large shallots, sliced (about 2 cups)
6 garlic cloves, minced
2 pounds assorted fresh wild mushrooms (such as stemmed shiitake, crimini, and oyster), sliced
2 tablespoons chopped fresh thyme
3/4 cup Madeira
1 7.25-ounce jar roasted peeled whole chestnuts, halved (about 1 1/2 cups)
3/4 cup whipping cream
Chopped fresh chives

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 Mushrooms with Chestnuts and Thyme image

Provided by Bev I Am

Categories Vegetable

Time 25m

Yield 10 serving(s)

Number Of Ingredients 9

6 tablespoons butter
8 large shallots, sliced (about 2 cups)
6 cloves garlic, minced
2 lbs assorted fresh wild mushrooms, sliced (such as stemmed shiitake, crimini, and oyster)
2 tablespoons chopped fresh thyme
3/4 cup madeira wine
1 (7 1/4 ounce) jar roasted peeled whole chestnuts, halved (about 1 1/2 cups)
3/4 cup whipping cream
chopped fresh chives

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 MUSHROOMS SAUTEED WITH CHESTNUTS AND THYME image

Yield 6-8 people

Number Of Ingredients 11

6 tablespoons (3/4 stick) butter
8 large shallots,sliced (about 2 cups)
6 garlic cloves, minced
2 pounds assorted fresh wild mushrooms (such as
stemmed shiitake, crimini and oyster), sliced
salt and pepper to taste
2 tablespoons chopped fresh thyme
3/4 cup Madeira
1 7.25-ounce jar roasted, peeled whole chestnuts, halved (about 1 1/2 cups)
3/4 cup heavy cream
chopped fresh chives

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 heavy cream andsimmer until cream thickens and coats mushroom mixture, about 1 minute. Season generously with salt and pepper. Transfer to bowl and sprinkle with chives. Serves 6 to 8.