Best 3 Wild Mushrooms With Chestnuts And Thyme Recipes
Embark on a culinary journey with this exquisite recipe that masterfully blends the earthy flavors of wild mushrooms, the nutty richness of chestnuts, and the aromatic essence of thyme. This dish is not only a treat for the taste buds but also a feast for the eyes. It encapsulates the essence of the forest with its vibrant colors and textures, making it a delightful addition to any meal. Whether you're a seasoned chef seeking culinary inspiration or a home cook looking to impress your dinner guests, this recipe will guide you through the steps of creating a dish that is both memorable and delectable.
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WILD MUSHROOM SOUP WITH CHESTNUTS AND ROASTED FENNEL
Provided by Tyler Florence
Categories appetizer
Time 1h40m
Yield 12 servings
Number Of Ingredients 14
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.
WILD MUSHROOMS WITH CHESTNUTS AND THYME
Categories Herb Mushroom Nut Side Sauté Thanksgiving Fall Chestnut Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 9
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 MUSHROOMS WITH CHESTNUTS AND THYME
This elegantly rich side dish could easily stand on its own as a sumptuous meatless main course. From Bon Appetit.
Provided by Bev I Am
Categories Vegetable
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
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.
Tips:
- Choose fresh, firm mushrooms that are free of blemishes. If you're not sure what kind of mushrooms to use, ask your local grocer or a mushroom expert.
- Clean the mushrooms gently with a soft brush or a damp cloth. Do not wash them with water, as this can make them soggy.
- Slice the mushrooms evenly so that they cook evenly.
- Chestnuts can be roasted in the oven or on the stovetop. If roasting in the oven, preheat the oven to 400°F (200°C) and roast the chestnuts for 15-20 minutes, or until the shells are split and the chestnuts are golden brown. If roasting on the stovetop, heat a large skillet over medium heat and add the chestnuts. Cook, shaking the pan frequently, for 15-20 minutes, or until the shells are split and the chestnuts are golden brown.
- Thyme is a versatile herb that pairs well with many different dishes. It can be used fresh or dried. If using fresh thyme, strip the leaves from the stems and add them to the dish. If using dried thyme, crush it between your fingers before adding it to the dish.
- Serve the mushrooms with chestnuts and thyme as a side dish or as a main course. They can also be used as a topping for pasta, rice, or roasted vegetables.
Conclusion:
Wild mushrooms with chestnuts and thyme is a delicious and versatile dish that can be enjoyed in many different ways. With its earthy flavors and hearty texture, this dish is sure to please everyone at the table. Whether you're serving it as a side dish or as a main course, this dish is sure to be a hit. So next time you're looking for a new and exciting way to prepare mushrooms, give this recipe a try. You won't be disappointed!
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