Best 5 Wild Mushrooms With Chestnuts And Thyme Recipes

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**Embark on a Culinary Journey with Wild Mushrooms, Chestnuts, and Thyme: A Trio of Delectable Recipes**

Unveil the enchanting flavors of the forest with our curated collection of wild mushroom recipes, each featuring the harmonious blend of earthy mushrooms, sweet chestnuts, and aromatic thyme. From the classic French fricassee to the comforting wild mushroom soup and the elegant chestnut and mushroom galette, these dishes promise a symphony of textures and flavors that will tantalize your taste buds. Prepare to be captivated by the diverse culinary expressions of these woodland treasures.

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

WILD MUSHROOMS WITH CHESTNUTS AND THYME



Wild Mushrooms with Chestnuts and Thyme image

This elegantly rich side dish could easily stand on its own as a sumptuous meatless main course. From Bon Appetit.

Provided by Bev I Am

Categories     Vegetable

Time 25m

Yield 10 serving(s)

Number Of Ingredients 9

6 tablespoons butter
8 large shallots, sliced (about 2 cups)
6 cloves garlic, minced
2 lbs assorted fresh wild mushrooms, sliced (such as stemmed shiitake, crimini, and oyster)
2 tablespoons chopped fresh thyme
3/4 cup madeira wine
1 (7 1/4 ounce) jar roasted peeled whole chestnuts, halved (about 1 1/2 cups)
3/4 cup whipping cream
chopped fresh chives

Steps:

  • 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.
  • Add mushrooms; sprinkle with salt and pepper.
  • Sauté until tender and brown, about 10 minutes.
  • Add thyme and stir 1 minute.
  • Add Madeira and simmer until almost evaporated, about 1 minute.
  • 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.

CHESTNUTS AND WILD MUSHROOMS



Chestnuts and Wild Mushrooms image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 5

2 tablespoons olive oil
1 clove garlic, finely sliced
8 ounces Shiitake mushrooms, trimmed and sliced
15 ounces drained canned chestnuts packed in water
Salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a skillet and slowly let the garlic get brown. Saute the Shiitake until soft (adding a spoonful of water if necessary so they don't burn). Add the chestnuts and saute just to reheat them and season well with salt and lots of ground black pepper.

WILD MUSHROOM SOUP WITH CHESTNUTS AND ROASTED FENNEL



Wild Mushroom Soup with Chestnuts and Roasted Fennel image

Provided by Tyler Florence

Categories     appetizer

Time 1h40m

Yield 12 servings

Number Of Ingredients 14

6 small fennel bulbs, stalks removed, halved lengthwise
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1/4 cup (1/2 stick) unsalted butter
1 large onion, chopped
4 garlic cloves, minced
1/2 bunch fresh thyme sprigs, leaves stripped from the stem
1 pound white button mushrooms, wiped of grit and coarsely chopped
1 pound oyster mushrooms, wiped of grit and coarsely chopped
1 pound chanterelle mushrooms, wiped of grit and coarsely chopped
1 pound cooked chestnuts
3 quarts chicken stock
1/2 cup heavy cream
Fresh chopped chives, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. Reserve until ready to serve.
  • In a large pot, melt the butter over medium flame, add the onion and garlic, and saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms, season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.
  • Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.
  • To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, a roasted fennel half, and a sprinkle of chopped chives.

WILD MUSHROOMS WITH CHESTNUTS AND THYME



Wild Mushrooms with Chestnuts and Thyme image

Categories     Herb     Mushroom     Nut     Side     Sauté     Thanksgiving     Fall     Chestnut     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 9

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

Steps:

  • 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. Add mushrooms; sprinkle with salt and pepper. Sauté until tender and brown, about 10 minutes. Add thyme and stir 1 minute. Add Madeira and simmer until almost evaporated, about 1 minute. 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.

CHESTNUT AND WILD MUSHROOM STUFFING



Chestnut and Wild Mushroom Stuffing image

Provided by Traci Des Jardins

Categories     Mushroom     Side     Thanksgiving     Dinner     Stuffing/Dressing     Fall     Winter     Chestnut     Sugar Conscious     Peanut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 13

1/3 pound fresh chestnuts*
8 tablespoons (1 stick) unsalted butter
2 1/2 cups sandwich bread, such as rye, sourdough, or pumpernickel, crust removed and cut into 1-inch cubes
2 1/2 cups wild mushrooms
1 medium onion, diced
4 stalks celery, diced
2/3 cup fresh parsley, coarsely chopped
3 tablespoons plus 1 teaspoon fresh thyme leaves
1 1/2 to 2 cups chicken stock or low-sodium chicken broth
2 large eggs, lightly beaten
1 tablespoon fine sea salt
2 teaspoons freshly ground black pepper
*If fresh chestnuts are unavailable, frozen will work. Avoid using sweetened jarred chestnuts.

Steps:

  • Preheat oven to 350°F.
  • Using chestnut knife or sharp paring knife, make large X on flat side of each chestnut through shell but not meat. Soak chestnuts in bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Arrange chestnuts in 1 layer in shallow baking pan, then roast in middle of oven until shells curl away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. In large pot boiling water, blanch chestnuts 2 minutes, then drain. Using kitchen towel, rub chestnuts to remove skins. Coarsely chop and reserve. Leave oven on.
  • Butter 9- by 13-inch casserole dish with 1 tablespoon butter.
  • On foil-lined baking sheet, toast bread in 350°F oven, tossing occasionally, until lightly browned, about 15 minutes. Place in large mixing bowl and set aside. Leave oven on.
  • In heavy, large skillet over moderately high heat, melt 4 tablespoons butter. Add mushrooms and sauté, stirring, until golden brown, 7 to 8 minutes. Add another 2 tablespoons butter and heat until melted. Add onion and celery, and sauté until translucent, 6 to 7 minutes.
  • Add mushroom mixture plus parsley and thyme to bread and gently stir to combine.
  • In heavy, small pot over moderate heat bring chicken stock to gentle boil. Pour into bread mixture and gently toss to combine. Stir in egg, salt, and pepper. Transfer to casserole dish. The stuffing can be prepared up to this point and kept, covered and refrigerated, up to four hours. Bake until golden brown and heated through, about 30 minutes. Serve hot.

Tips:

  • Choose the right mushrooms. Not all wild mushrooms are edible, so it's important to do your research before you go foraging. If you're not sure about a particular mushroom, it's best to err on the side of caution and leave it alone.
  • Clean the mushrooms thoroughly. Before you cook wild mushrooms, it's important to clean them thoroughly. This will remove any dirt, debris, or insects that may be clinging to them.
  • Cook the mushrooms properly. Wild mushrooms should be cooked thoroughly to kill any harmful bacteria that may be present. Depending on the type of mushroom, you can cook them by sautéing, roasting, grilling, or frying.
  • Add flavor to your dishes. Wild mushrooms have a unique and earthy flavor that can add a lot of depth to your dishes. You can enhance the flavor of wild mushrooms by adding herbs, spices, and other ingredients.
  • Enjoy wild mushrooms responsibly. Wild mushrooms are a delicious and nutritious food, but it's important to enjoy them responsibly. Don't over-harvest wild mushrooms, and always be aware of the potential risks associated with eating them.

Conclusion:

Wild mushrooms are a versatile and delicious ingredient that can be used to create a variety of dishes. They are a good source of protein, fiber, and antioxidants. By following these tips, you can safely and enjoyably incorporate wild mushrooms into your diet.

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