Ingredients
- 1 1/2 tablespoons butter
- 8 to 10 whole shallots, peeled and sliced in half (if your shallots are on the smaller size, slice a shallow X cut in root end)
- Medium-size mushrooms (12 mushrooms, such as cremini or baby bella, stems cut flush. Slice stems to incorporate into the dish. If your mushrooms are on the larger size, slice in half or in quarters)
- Shelled chestnuts (12 chestnuts)
- 1 cup dry sherry (or Madeira)
- 4 sprigs fresh thyme (+ more for garnish)
- 1/2 cup chicken stock (low sodium if store-bought or other stock appropriate to your dish)
- Salt and black ground pepper, to taste
How to Make
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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.
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Step 2: Add the shallots and cook them, turning occasionally, until they begin to color, about 5 minutes.
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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.
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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).
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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.
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Step 6: Add the stock and let it reduce to a sauce-glaze. Season with salt and pepper.
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Step 7: Serve at once garnished with fresh thyme, or chill to reheat gently for another time.
We hope you enjoy this recipe!
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