Braised Mushrooms, Shallots, & Chestnuts

Prep Time
Cook Time
Ready In

"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"

Original is 4 servings


  • Serving Size: 1 (416.2 g)
  • Calories 91.5
  • Total Fat - 5.1 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 20 mg
  • Sodium - 48.8 mg
  • Total Carbohydrate - 9 g
  • Dietary Fiber - 3 g
  • Sugars - 5.6 g
  • Protein - 3.2 g
  • Calcium - 61.3 mg
  • Iron - 1.1 mg
  • Vitamin C - 14.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a pan just wide enough to hold the shallots, mushrooms, and chestnuts in one layer, melt half the butter over medium-low heat.

Step 2

Add the shallots and cook them, turning occasionally, until they begin to color, about 5 minutes.

Step 3

Add the mushrooms with the remaining butter and cook, stirring, until they exude their juices and turn a rich brown, 7-8 minutes more.

Step 4

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).

Step 5

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.

Step 6

Add the stock and let it reduce to a sauce-glaze. Season with salt and pepper.

Step 7

Serve at once garnished with fresh thyme, or chill to reheat gently for another time.


No special items needed.

1 Reviews


Ten stars! Both DH and I LOVED this dish! We make mushrooms and onions pretty frequently, but the addition of the chestnuts (one of my favorite snacks!) took this over the top! We only made 1/2 recipe for the two of us, to serve over a grilled ribeye. I had fresh chestnuts in the fridge, but chose the easier route and used the delicious roasted & peeled chestnuts that I get at the Asian store in a foil pack (for under $2!!!. They were perfect for this application. We'll be making this frequently, as the ingredients are all a staple at our house! Thanks so much for posting!


review by:
(8 Dec 2019)

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