May 02, 2017
Dinner, Side Dishes, Dairy,
Nuts/Seeds, Chestnut, New England, Quick Meals, Fall/Autumn, Winter, Stove Top, Gluten-Free, No Eggs, Wine, Make it from scratch, Herbs, Butter/Margarine more
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"I have some frozen chestnuts in my freezer, so I went on a hunt for dishes that contain them. This simple but elegant braise has all the deep flavors and aromas that comfort and soothe. Serve this dish with any sauteed or roasted poultry or meat, or on its own with a green salad. Exact quantities matter less than the slow browning and concentrating of flavors.
Source: Edible Boston"
In a pan just wide enough to hold the shallots, mushrooms, and chestnuts in one layer, melt half the butter over medium-low heat.
Add the shallots and cook them, turning occasionally, until they begin to color, about 5 minutes.
Add the mushrooms with the remaining butter and cook, stirring, until they exude their juices and turn a rich brown, 7-8 minutes more.
Check to be sure the bottom of the pan doesn't burn as the liquid evaporates (you can add a little more stock or water).
Add the chestnuts and turn to coat them in the juices. Add the sherry with the thyme and stir to dissolve the dark crusty juices.
Add the stock and let it reduce to a sauce-glaze. Season with salt and pepper.
Serve at once garnished with fresh thyme, or chill to reheat gently for another time.
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