Wild Mushrooms with Chestnuts and Thyme
Elevate your culinary repertoire with this luxurious recipe for Wild Mushrooms with Chestnuts and Thyme, a celebration of earthy, autumnal flavors. Featuring an irresistible medley of chanterelles, criminis, and shiitakes, this dish highlights the natural umami of wild mushrooms, perfectly complemented by the buttery sweetness of chestnuts and fragrant fresh thyme. A splash of dry white wine adds brightness, while optional heavy cream creates a decadently silky sauce. With its golden caramelization and aromatic herbs, this versatile dish is perfect as a sophisticated side or served atop crusty toasted bread for an elegant starter. Easy to prepare in just 35 minutes, it’s an ideal recipe for cozy gatherings or an indulgent weeknight treat.
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Recipe Information
Ingredients
- 400 grams wild mushrooms (such as chanterelles, criminis, and shiitakes)
- 150 grams cooked and peeled chestnuts
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium shallots, finely chopped
- 2 cloves garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 50 milliliters dry white wine
- 50 milliliters heavy cream (optional)
- to taste salt
- to taste freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Clean the wild mushrooms by gently brushing off dirt using a soft brush or damp paper towel; avoid rinsing them under water to prevent sogginess. Cut larger mushrooms into bite-sized pieces, leaving smaller ones whole.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat until melted.
Add the chopped shallots to the pan and sauté for 2 minutes until translucent, then add the minced garlic and sauté for another 30 seconds until fragrant.
Increase the heat to medium-high and add the mushrooms to the skillet. Let them cook undisturbed for 3-4 minutes to develop a golden crust, then stir and cook for another 5 minutes until tender and slightly caramelized.
Lower the heat to medium and add the chestnuts to the pan, tossing them gently with the mushrooms. Stir in the fresh thyme leaves.
Pour the white wine into the pan, deglazing by scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, about 2 minutes.
If using, stir in the heavy cream and let it simmer gently for another 2 minutes to create a rich, velvety sauce.
Season the dish with salt and freshly ground black pepper to taste.
Remove the skillet from heat and stir in the remaining tablespoon of butter for added richness.
Garnish with freshly chopped parsley and serve warm as a side dish or over toasted bread as a starter.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 2455 mg | 107% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 26.8 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 138 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2669 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
