December 14, 2016
Sauce, Hot sauces, Dairy,
Nuts/Seeds, Chestnut, Vegetables, Mushrooms, Quick Meals, Christmas, Entertaining, Romantic Dinner, Sunday Dinner, Thanksgiving, Winter, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, No Eggs, Vegetarian, Wine, Kosher Dairy more
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"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"
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.
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.
Reduce heat and stir in the cream, mustard and thyme & gently simmer for 5 minutes.
Season with salt and black pepper to taste.
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