WILD MUSHROOMS WITH CHESTNUTS AND THYME

6 T (3/4 stick) butter
8 large shallots, sliced (about 2 cups)
6 garlic cloves, minced
2 lbs assorted fresh wild mushrooms (such as stemmed shiitake, crimini, and oyster), sliced
2 T chopped fresh thyme
3/4 c Madeira
1 7.25-oz jar roasted peeled whole chestnuts, halved (about 1 1/2 cups)
3/4 c whipping cream
Chopped fresh chives

1. 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.

2. Add mushrooms; sprinkle with salt and pepper. Sauté until tender and brown, about 10 minutes. Add thyme and stir 1 minute.

3. Add Madeira and simmer until almost evaporated, about 1 minute.

4. 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.

Serves 10.
Original source: EpiCurious.com

This rich side dish could easily stand on its own as an elegant meatless main course, or you can use it as a topping for roast beef, steak or pasta. Because of its versatility, I often serve it when I have a vegetarian coming over since it doesn't preclude the rest of us from a meat main course.

If you're having trouble locating the chestnuts, you can substitute roasted hazelnuts instead.

This dish is actually better the second day after the mushrooms have had a chance to soak in the madeira. Simply reheat the dish over the stove and serve with more fresh chives sprinkled on top.