This is a festive, delicious entree. The main ingredient is the chestnut mushroom but you can use any hardy mushrooms that you’d like, even crimini mushrooms would work well. The mushrooms are sauteed with the delicate shallots. It is seasoned with paprika, thyme and Dijon mustard. Also, I used beef broth that boosts the savory depth and creates the unami flavor, bringing this dish to another level. Honestly, everything in this dish comes together to a taste sensation that you can’t stop eating. It is truly a crowd-pleaser!

RECIPE

Serves 4 people

INGREDIENTS

• 1 lbs Chestnut mushrooms, cleaned and sliced
• 1/4 cup shallots, finally chopped
• 2 Tbsp butter
• 1 tsp Hungarian paprika
• 3 cloves garlic, chopped
• 2 cups cold stock (I used beef but chicken or vegetable would be fine too)
• 1 tsp Dijon mustard
• 1 tsp dried thyme or 3 springs fresh thyme
• 1/4 cup cream
• 1/2 cup white wine (optional) or extra stock
• pepper and salt to taste
• parsley for garnishing

METHODS

In a wide skillet, melt the butter over medium heat. Add and saute the shallots for 5 minutes. Add the mushrooms and keep sauteing for 10 minutes or until they release their juice.

Clear the middle portion by pulling all the ingredients to the side. Add the paprika and garlic for 1 minute. Stir.

Add the wine. Stir. Cook for a couple of minutes. (Omit if not using wine, use additional 1/2 cup stock instead).

Add the cold stock, Dijon mustard and thyme. Stir. Cook for 5 more minutes. Turn off heat.

Add the cream. Stir.

Serve hot with egg noodles. Garnish with parsley.

Enjoy!

Recipe, text and photo by Twincitiesherbs.