Chestnut & Mushroom Sauce
Recipe: #25345
December 14, 2016
Categories: Sauce, Hot sauces, Chestnut, Mushrooms, Christmas, Romantic Dinner, Sunday Dinner, Thanksgiving, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Wine, Kosher Dairy, more
"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"
Ingredients
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 by Step Method
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
No special items needed.