MUSHROOM AND CHESTNUT PIE/SAUCE

Mushroom and Chestnut Pie/Sauce image

Provided by Sdreyer25

Categories Vegetable

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 12

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1 tablespoon butter
1 tablespoon oil
3 cups sliced mushrooms (I used baby bella and shiitake)
3 garlic cloves, minced
2 small shallots, minced
1/2 cup chopped chestnuts (you can also use macadamia nuts)
4 tablespoons dry white wine
1/2 teaspoon dried thyme
1 cup vegetable stock
1/4 cup low-fat whipping cream or 1/4 cup whole milk
1/2 cup gruyere cheese, grated (smoked cheese is best)
4 tablespoons fresh cilantro or 4 tablespoons parsley

Steps:

Melt the butter with the oil in a large frying pan, and add the diced mushrooms, minced garlic and sliced shallots. Fry over a medium-low heat for 5 minutes, and then add the chopped chestnuts. Continue to cook for another 5 minutes, stirring regularly, until the mushrooms and onions are soft.
Add the wine and some dried thyme to the mushroom mixture, and cook for a couple of minutes until most of the wine has evaporated. Add the stock, and bring to a simmer. Continue to simmer gently until the mixture has reduced a little, just a few minutes.
Add the cream and grated gruyère, and mix together. As the cheese melts it should help to form a creamy sauce. Bring the mixture to your desired consistency - add a dash more stock if you'd like it to be thinner, or simmer it for a few more minutes to thicken it up. Season to taste.
If you want to serve as a "pie," you can pour over warm biscuits or puff pastry. This also makes a wonderful sauce for pasta or veggies.

Nutrition Facts : Calories 189.7, Fat 14.5, SaturatedFat 6.5, Cholesterol 30, Sodium 100.8, Carbohydrate 5.2, Fiber 0.9, Sugar 1.7, Protein 8