Wild Mushrooms with Chestnuts and Thyme

Name: Wild Mushrooms with Chestnuts and Thyme
Yield: Makes 10 Servings
Ingredients: 6 tablespoons (3/4 stick) butter; 8 large shallots, sliced (about 2 cups); 6 garlic cloves, minced; 2 pounds assorted fresh wild mushrooms (such as stemmed shiitake, crimini, and oyster), sliced; 2 tablespoons chopped fresh thyme; 3/4 cup Madeira; 1 7.25-ounce jar roasted peeled whole chestnuts, halved (about 1 1/2 cups); 3/4 cup whipping cream; Chopped fresh chives

By Selma Brown Morrow and Lena Cederham BirnbaumPhotography by Mark Thomas

October 31, 2002

Recipe notes