Madeira Mushrooms with Roasted Chestnuts
A classic madeira mushroom recipe with a twist thanks to dried wild mushrooms and roasted chestnuts. Serve this versatile recipe as a mushroom madiera sauce, side dish, or vegetarian main course.
Servings: 4 sides (2 as a main course)
Calories: 195kcal
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.
- 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.
- 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.
- Add the Madeira wine and simmer until reduced by ⅔.
- 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 desired
Notes
The dish can be kept warm by covering and keeping in a 200-degree oven.
Madeira Wine- This fortified wine is the best choice for this dish. If you can't find it substitute another fortified wine like Port or Sherry.
Madeira Wine Sauce- Add a ½ cup of chicken stock or beef broth with the wine. This will give it a thinner saucier texture. I recommend cutting the mushrooms into thin slices rather than quarters for a sauce.
🌡️Storing Leftovers
Store in an airtight container for up to 3 days in the refrigerator. Reheat in the microwave or reheat on the stovetop over low heat in a saucepan.Leave a review or get more information on the recipe!
