Chestnut & Mushroom Sauce

4
Servings
40m
Prep Time
30m
Cook Time
1h 10m
Ready In


"I came across this recipe when in Sydney a while back. It was being made and the recipe was courtesy of Sydney Markets. I have not made it, yet I have seen it being made and it was said " To be delicious." * A note in the recipe was as follows ~ Some varieties are easier to peel than others, check with your greengrocer. You’ll need about 300g peeled chestnuts"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (261.8 g)
  • Calories 499.8
  • Total Fat - 22.9 g
  • Saturated Fat - 10.2 g
  • Cholesterol - 47.2 mg
  • Sodium - 87.5 mg
  • Total Carbohydrate - 66.6 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1.7 g
  • Protein - 8.4 g
  • Calcium - 87.1 mg
  • Iron - 2.1 mg
  • Vitamin C - 46 mg
  • Thiamin - 0.3 mg

Step 1

Preheat your oven to 200°C/180°C fan-forced. Using a small sharp knife, cut a cross into the flat-side of each of the chestnuts. Place chestnuts (cut-side up) on a baking tray and bake for 15 to 20 minutes or until the shells split open. Transfer to a clean tea towel, wrap and stand for 4-5 minutes until cool enough to remove chestnuts from shells & set the chestnuts aside.

Step 2

Heat the butter and oil in a large non-stick frying pan over a medium heat. Add garlic and mushrooms and cook, stirring often so as not to stick, approx.: 4-5 minutes until golden. Toss through chestnuts and cook for 2 minutes. Add marsala or wine and cook until evaporated.

Step 3

Reduce heat and stir in the cream, mustard and thyme & gently simmer for 5 minutes.

Step 4

Season with salt and black pepper to taste.

Tips & Variations


No special items needed.

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