Wild Mushrooms With Chestnuts And Thyme Food

WILD MUSHROOMS WITH CHESTNUTS AND THYME

Steps:

• Melt 3 tablespoons butter in large deep nonstick skillet over medium-high heat.
• Add shallots and sauté until tender and golden, about 6 minutes.
• Add garlic and stir 30 seconds.
• Add remaining 3 tablespoons butter and stir until melted.
• Add mushrooms; sprinkle with salt and pepper.
• Sauté until tender and brown, about 10 minutes.
• Add thyme and stir 1 minute.
• Add Madeira and simmer until almost evaporated, about 1 minute.
• Add chestnuts and whipping cream and simmer until cream thickens and coats mushroom mixture, about 1 minute.
• Season generously with salt and pepper.
• Transfer to bowl; sprinkle with chives.

CREAMY CHESTNUT MUSHROOM SOUP

Steps:

• Simmer the soup: Reduce the heat to medium low to allow the soup to simmer, with small bubbles only, uncovered, about 20 minutes, until chestnuts are a bit softened. Using tongs, carefully remove the thyme stems and discard.
• Blend the soup in a blender: Turn off the stove and let the soup cool for about five minutes. You'll only be blending half of the soup for this recipe. Remove half the soup with a ladle or a glass liquid measuring cup and carefully pour it into a blender carafe. If the soup still feels very hot when you place it in the blender, remove the center cap of the blender's lid and place a clean dish towel over it, so steam can escape as you blend the soup. If using a low-power blender, blend on medium, about 15 seconds or if using a high-speed blender, about five seconds, until the soup is creamy. The half batch of soup should fit in a standard sized blender well below the "fill to" line. If you have a small blender, though, you may wish to do this in two batches.
• Serve: Ladle the soup into bowls. Top with additional salt and pepper, to taste, and a few thyme leaves. Serve.

WILD MUSHROOMS WITH CHESTNUTS AND THYME

Steps:

• Melt 3 tablespoons butter in large deep nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 6 minutes. Add garlic and stir 30 seconds. Add remaining 3 tablespoons butter and stir until melted. Add mushrooms; sprinkle with salt and pepper. Sauté until tender and brown, about 10 minutes. Add thyme and stir 1 minute. Add Madeira and simmer until almost evaporated, about 1 minute. Add chestnuts and whipping cream and simmer until cream thickens and coats mushroom mixture, about 1 minute. Season generously with salt and pepper. Transfer to bowl; sprinkle with chives.

WILD MUSHROOM SOUP WITH CHESTNUTS AND ROASTED FENNEL

Steps:

• Preheat the oven to 400 degrees F.
• Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. Reserve until ready to serve.
• In a large pot, melt the butter over medium flame, add the onion and garlic, and saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms, season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.
• Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.
• To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, a roasted fennel half, and a sprinkle of chopped chives.

CHESTNUTS AND WILD MUSHROOMS

Steps:

• Heat the olive oil in a skillet and slowly let the garlic get brown. Saute the Shiitake until soft (adding a spoonful of water if necessary so they don't burn). Add the chestnuts and saute just to reheat them and season well with salt and lots of ground black pepper.

OVEN ROASTED WILD MUSHROOMS WITH GARLIC AND THYME

Steps:

• Preheat oven to 375 degrees F.
• Combine the mushrooms and garlic in a large roasting pan, add the olive oil, and pepper and stir to combine. Add the sprigs of thyme and roast in the oven until golden brown and all of the liquid has evaporated, 25 to 30 minutes, stirring occasionally. Remove from the oven and stir in the Worcestershire, salt, and chopped thyme.

WILD MUSHROOM & PARMESAN VOL-AU-VENT FILLING

Steps:

• Heat the oil in a frying pan. Add the shallots and garlic, and gently sauté for a couple of mins. Remove the porcini mushrooms from the soaking liquid and squeeze out any excess. Roughly chop and add to the pan along with the chestnut mushrooms and thyme. Cook for about 5 mins. If the mixture seems dry, add a little mushroom soaking liquid.
• Remove from the heat and stir in the mascarpone and Parmesan. Season and leave to cool. Chill until ready to use.
• Divide between 10 vol-au-vent cases and serve scattered with Parmesan shavings and a few thyme leaves.

WILD MUSHROOMS SAUTEED WITH CHESTNUTS AND THYME

Steps:

• Melt 3 tablespoons butter in large deep nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 6 minutes. Add garlic and stir 30 seconds. Add remaining 3 tablespoons butter and stir until melted. Add mushrooms; sprinkle with salt and pepper. Sauté until tender and brown, about 10 minutes. Add thyme and stir 1 minute. Add Madeira and simmer until almost evaporated, about 1 minute. Add chestnuts and heavy cream andsimmer until cream thickens and coats mushroom mixture, about 1 minute. Season generously with salt and pepper. Transfer to bowl and sprinkle with chives. Serves 6 to 8.

CHESTNUT AND WILD MUSHROOM STUFFING

Steps:

• Preheat oven to 350°F.
• Using chestnut knife or sharp paring knife, make large X on flat side of each chestnut through shell but not meat. Soak chestnuts in bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Arrange chestnuts in 1 layer in shallow baking pan, then roast in middle of oven until shells curl away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. In large pot boiling water, blanch chestnuts 2 minutes, then drain. Using kitchen towel, rub chestnuts to remove skins. Coarsely chop and reserve. Leave oven on.
• Butter 9- by 13-inch casserole dish with 1 tablespoon butter.
• On foil-lined baking sheet, toast bread in 350°F oven, tossing occasionally, until lightly browned, about 15 minutes. Place in large mixing bowl and set aside. Leave oven on.
• In heavy, large skillet over moderately high heat, melt 4 tablespoons butter. Add mushrooms and sauté, stirring, until golden brown, 7 to 8 minutes. Add another 2 tablespoons butter and heat until melted. Add onion and celery, and sauté until translucent, 6 to 7 minutes.
• Add mushroom mixture plus parsley and thyme to bread and gently stir to combine.
• In heavy, small pot over moderate heat bring chicken stock to gentle boil. Pour into bread mixture and gently toss to combine. Stir in egg, salt, and pepper. Transfer to casserole dish. The stuffing can be prepared up to this point and kept, covered and refrigerated, up to four hours. Bake until golden brown and heated through, about 30 minutes. Serve hot.