Best 2 Chestnut Shallot Tatins With Mushroom Madeira Sauce Recipes

Indulge in a symphony of flavors with our Chestnut Shallot Tatins with Mushroom Madeira Sauce, a culinary masterpiece that elevates the humble chestnut to new heights. These individual upside-down tarts feature a caramelized shallot and chestnut filling, enveloped in a buttery, golden crust. The accompanying Mushroom Madeira Sauce, infused with earthy mushrooms and rich Madeira wine, adds an extra layer of umami and sophistication.

Embark on a culinary journey with our comprehensive guide, encompassing three distinct recipes: the Chestnut Shallot Tatin, the Mushroom Madeira Sauce, and a Pate Brisee crust that serves as the perfect foundation for this delectable dish. Each recipe is meticulously detailed, ensuring success for both experienced bakers and enthusiastic beginners.

Our Chestnut Shallot Tatin recipe showcases the art of caramelization, transforming shallots and chestnuts into a sweet and savory filling. The Mushroom Madeira Sauce recipe guides you through the process of creating a velvety, flavorful sauce that complements the tatin perfectly. And our Pate Brisee recipe provides a step-by-step guide to crafting the flaky, golden crust that encapsulates the entire dish.

Whether you're hosting a special dinner party or simply seeking a culinary adventure, our Chestnut Shallot Tatins with Mushroom Madeira Sauce will impress and delight your taste buds. So gather your ingredients, preheat your oven, and embark on this delectable journey.

Check out the recipes below so you can choose the best recipe for yourself!

CHESTNUT & SHALLOT TATINS WITH MUSHROOM & MADEIRA SAUCE

Chestnut & shallot tatins with mushroom & madeira sauce image

Take puff pastry and top with banana shallots and ready-cooked chestnuts for these stylish vegetarian tarts - a great dinner party starter

Provided by Justine Pattison

Categories Dinner, Main course, Starter, Supper

Time 1h35m

Yield Serves 4 as a main or 6 as a starter

Number Of Ingredients 16

Ingredients

550g medium-sized banana shallots
2 tbsp sunflower oil
2 tsp balsamic vinegar
1 ½ tbsp light soft brown sugar
320g pack ready-rolled puff pastry
plain flour , for dusting
100g vacuum-packed cooked chestnuts , quartered
2 tsp thyme leaves , plus extra to garnish
roasted carrots , to serve
steamed cabbage , to serve
handful dried mixed mushrooms (you need around 3 tbsp)
2 tbsp sunflower oil
140g chestnut mushrooms , sliced
1 tbsp butter
1 tbsp plain flour
3 tbsp madeira

Steps:

Heat oven to 200C/180C fan/gas 6. Peel the shallots, cut in half lengthways and place in a single layer on a baking tray, cut-side up. Drizzle with the oil, season well and bake for 20-25 mins. Take the tray out of the oven and drizzle with the balsamic vinegar. Sprinkle with the sugar and return to the oven for 10 mins more or until golden brown and softened. Leave to stand for 10 mins.
Unroll the pastry onto a work surface lightly dusted with flour and cut out 4 x 13cm discs (or 6 x 11cm discs if making for starters), using a bowl or saucer as a guide, if you like. Divide the shallots between 4 x 12cm non-stick, preferably loose-based mini cake tins (or 6 holes of 2 x 4-hole non-stick Yorkshire pudding tins), arranging cut-side down, nice and snugly. Scatter the chestnuts on top and press down lightly. Sprinkle with the thyme leaves and season. Place a disc of puff pastry over the shallots and chestnuts in each tin and ease down the sides using a round-bladed knife. Prick with a fork all over. Can be frozen at this point (see tip, below left) or covered with cling film and kept in the fridge for up to 8 hrs before baking.
To make the mushroom sauce, put the dried mushrooms in a measuring jug and cover with 200ml just-boiled water. Leave to stand for 20 mins. Drain in a sieve and reserve the soaking liquor. Put the mushrooms on a board and roughly chop. Heat the oil in a medium frying pan and fry the chestnut mushrooms over a high heat for 2-3 mins until lightly browned. Reduce the heat, stir in the butter and, as soon as it has melted, add the flour and the soaked mushrooms and cook for a few secs, stirring.
Slowly add the mushroom liquor, taking care to avoid adding any gritty bits from the bottom of the jug, then add the madeira, stirring well between each addition. Bring the sauce to a simmer and cook for 2 mins, stirring. Adjust the seasoning to taste.
Heat oven to 220C/200C fan/gas 7. Place the cake tins on a baking tray and bake the tatins for 20-25 mins or until the pastry is golden brown and risen. Leave to cool for 5 mins, then turn out onto warmed plates. If the shallots stick to the tin, gently ease them out with a round-bladed knife and rearrange them on the pastry. While the tatins are resting, gently warm the sauce. Spoon the mushrooms on top of each tatin and allow the sauce to drizzle onto the plates. Garnish with more thyme and serve with the vegetables.

Nutrition Facts : Calories 390 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

MUSHROOM SHALLOT SAUCE

Mushroom Shallot Sauce image

Make and share this Mushroom Shallot Sauce recipe from Food.com.

Provided by dicentra

Categories Sauces

Time 20m

Yield 1 1/3 cups

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 garlic clove, finely chopped
3 large shallots, finely chopped
1/2 lb mushroom, sliced
1/3 cup madeira wine
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
salt & freshly ground black pepper

Steps:

In a heavy skillet, melt butter, add garlic and shallots and sauté until fragrant, about 2-3 minutes.
Add mushrooms and cook, stirring frequently, over moderate heat for 5-7 minutes, until mushrooms are soft.
Stir in wine and cook over high heat for 2-3 minutes more.
Add basil and parsley and salt and pepper to taste. Heat through.

Nutrition Facts : Calories 277.1, Fat 17.9, SaturatedFat 11, Cholesterol 45.8, Sodium 141.6, Carbohydrate 15.8, Fiber 1.9, Sugar 3.4, Protein 6.9

Tips:

For the best results, use fresh chestnuts. If using dried chestnuts, be sure to soak them overnight before using.
To easily peel the chestnuts, score an X on the flat side of each chestnut and roast them in a preheated oven at 400°F for 15 minutes. The skins should then come off easily.
Be careful not to overcook the shallots. They should be softened but still have a bit of bite to them.
Use a good quality Madeira wine for the sauce. A dry or medium-dry Madeira will work well.
If you don't have any Madeira wine on hand, you can substitute a dry white wine or a white port.
Serve the tatins immediately, while they are still warm and the sauce is hot.

Conclusion:

Chestnut and shallot tatins with mushroom Madeira sauce are a delicious and elegant dish that is perfect for a special occasion. The combination of sweet chestnuts, savory shallots, and rich Madeira sauce is sure to impress your guests. The tatins are also relatively easy to make, so you can enjoy them even if you're not a seasoned chef. So next time you're looking for a unique and flavorful dish to serve, give these chestnut and shallot tatins a try. You won't be disappointed.