These mushrooms in a Madeira wine sauce are pulling over time as the perfect side dish, a vegetarian main course, or a sauce for pasta (may I recommend my gluten-free pasta?). Perfect when you have vegan and meat-eaters gathering around the same table. No need to make two dishes, we can all share!
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It has all the things an easy one-pot dish that you can recycle it all winter long! Pair with my brussels sprouts pomegranate salad, serve over boursin mashed potatoes and baked chicken, or pair it with your favorite prime rib recipe.
📖Why My Recipe Works
Dried Wild Mushrooms- There are many ways to thicken a sauce. But this way is genius. Sprinkle ground up dried mushrooms over the sauce instead of adding flour to make a roux or cornstarch. It adds flavor and thickening power!
Roasted Chestnuts- A unique addition and a fabulous nutty flavor that pairs perfectly with the sweetness of the wine and the earthiness of the mushrooms.
🧾Ingredient Notes
- Mushrooms- Use button, chestnut, cremini or baby portobello mushrooms.
- Shallots- Use a basic white onion if you don't have shallots.
- Dried Porcini Musrooms- If you can't find porcinis, any mild dried mushroom blend or dried shitakes will work but the flavor will be different.
- Madeira Wine- This fortified wine is our choice for this dish. If you can't find it substitute another fortified wine like Port or Sherry. The point of using fortified wines over red wine in this dish is to have a sweetness to marry the chestnuts to the earthy mushrooms.
- Cream- Use plant-based milk to keep this recipe dairy-free and vegan-friendly. However, you can substitute any unflavored unsweetened plant milk
- Roasted Chestnuts- During the fall or winter seasons packs of pre-roasted chestnuts are readily available at big box stores like Costco (where I normally pick them up) and our local grocery store. They may be in a jar or a vacuum-sealed package. Chestnuts are not crunchy like other nuts so there isn't a great substitution. If you can't find chestnuts I would skip them. Mushrooms in Madeira sauce is great on its own.
Madeira Wine Substitute
If you do not cook with alcohol use vegetable stock plus 1 teaspoon of sugar and one tablespoon of cider vinegar. You need a tad of sweetness and a bit of acid to complete the dish.
How to Make Madeira Mushrooms
- Pulse the dried porcinis in a spice grinder, small food processor, or use a mortar and pestle. The key is to get a light powder.
- Saute the shallots until they soften and then add the garlic for a quick 30 to 60 second saute. Keep an eye on things. Don't let the onions or the garlic burn.
- Add the mushrooms. When serving as a side dish I cut into quarters. When making a sauce I prefer to slice them thin. Saute until they release their excess water.
- Add your thyme and dried porcini powder. Stir to coat each mushroom with the porcini powder. This will help with even thickening later.
- Add the wine and cook at a simmer until reduced by two-thirds.
- Add the chestnuts and the cream to the pan. Cook until the chestnuts are warmed through and the sauce is thick and creamy.
Season to taste with salt and pepper. For an easy weeknight dinner, serve over polenta with a little parmesan cheese and a side of sauteed greens.
🌡️Make Ahead
- If making this recipe in advance you will stop after reducing the wine. It will keep in the refrigerator for 2-3 days.
- Reheat on the stovetop over medium-low with ¼ cup of water, once that water is evaporated and the mushrooms are warm through you can continue with the recipes.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more flavorful recipes!
📖 Recipe Card
Madeira Mushrooms with Roasted Chestnuts
Ingredients
- ¼ ounce dried porcini mushrooms
- 2 Tablespoons olive oil or ghee
- 2 medium shallots minced
- 16 ounces cremini mushrooms quartered
- 2 cloves garlic minced
- 6 sprigs thyme leaves removed
- 5 ounces roasted chestnuts peeled and halved
- ½ cup madeira wine*
- ¼ cup heavy cream almond milk, or other non-dairy milk
Instructions
- Place dried porcini mushrooms in a spice grinder and pulse until a powder forms, set aside. You can also do this in a blender or by hand.¼ ounce dried porcini mushrooms
- Heat the oil in a large skillet over medium heat, sauté the shallots until they start to brown, about 6 minutes. Add garlic, stirring 1 minute.2 Tablespoons olive oil or ghee, 2 medium shallots, 2 cloves garlic
- Add mushrooms, sauté for 10 minutes, until they release their water and it is almost evaporated. Add thyme leaves and porcini powder, stir to coat the mushrooms.16 ounces cremini mushrooms
- Add the Madeira wine and simmer until reduced by ⅔.½ cup madeira wine*
- Add chestnuts and cream, cook on low until chestnuts are warmed through and the sauce thickens. Season to taste with salt and pepper. Garnish with additional thyme leaves, if desired5 ounces roasted chestnuts, ¼ cup heavy cream
Laura says
I love this simple recipe with the complementary flavors of mushroom and chestnut. I used this recipe to make a beautiful baked terrine to accompany some pan-cooked duck breast. I used shiitakes and crimini, with the pulverized porcini, but know that other fresh mushrooms will be fun to try, too. For the terrine I added an egg and a bit more cream, and a minced carrot... otherwise, your recipe led the way. Wonderful, unique flavor. Thanks!
Ian says
While some people might call brown Button Mushrooms by the name Chestnut Mushroom, there is a wonderful edible mushroom by the same name that is distinctly different than Button Mushrooms, more flavorful, and more nutritious. It goes by the scientific name Pholiota adiposa. I recommend giving them a try!
Stella says
I dont like super soft mushrooms. They should keep some firmness in their texture. I only fry them 1 minute before adding eggs in a scramble...this recipe cooks them for too long...
Tayler Ross says
This looks like it is packed with flavor! I can't wait to try this recipe!
Jacque Hastert says
I love mushrooms and I would love this. It sounds like a great side dish to serve this holiday season.
Alina | Cooking Journey Blog says
I can imagine how flavorful this dish is! This is so good to top on the rice or buckwheat for dinner, thanks for sharing.
Jen says
Good idea.
Valentina says
Oh wow, those dried porcini mushrooms! I've never used dried mushrooms in powder form and now I'm totally inspired to. The entire recipe sounds delicious and like such a comfort food.
P.S. I don't know how you foster a puppy without falling in love and keeping it forever. If I didn't have that issue I'd foster all the time. 🙂
Jen says
I used to think the same thing! I just convince my family and friends to adopt my favorite ones! We did an article on the biggest myths about fostering... https://www.peelwithzeal.com/myths-about-fostering-dogs/
Marisa says
What an incredible, savory side dish. I never thought to put these flavors together!
Jen says
Thanks- it really is one of my favorite recipes!