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MUSHROOMS and CHESTNUTS in CREAM




Source of Recipe


Anthony Worrall Thompson


List of Ingredients




55g (2 oz) unsalted butter
450g (1 lb) button mushrooms, quartered
4 tablespoons dry sherry
half an onion, peeled and finely chopped
1 teaspoon soft thyme leaves
225 ml (8 fl oz) chicken stock
100 ml (5 fl oz) double cream
225g (8 oz) ready-cooked chestnuts



Recipe



Melt the butter in a heavy-based frying pan when hot and foaming add onions and thyme, cook on a gentle heat until soft but not coloured, add the mushrooms. Cook over a medium heat for 2 minutes then add the sherry, cook until the liquid has evaporated.

Add the chicken stock and simmer for 6 minutes. Add the cream and finally fold in the chestnuts and adjust the seasoning and serve.

Serves 2.