Funghi al Madeira con castagne arrosto

Ingredienti

• 1/4 ounce dried porcini mushrooms
• 2 Tablespoons olive oil or ghee
• 2 medium shallots (minced)
• 16 ounces cremini mushrooms (quartered)
• 2 cloves garlic (minced)
• 6 sprigs thyme ( leaves removed)
• 5 ounces roasted chestnuts (peeled and halved)
• 1/2 cup madeira wine*
• 1/4 cup heavy cream (almond milk, or other non-dairy milk)

Preparazione

1. 1

   grind: Place dried porcini mushrooms in a spice grinder and pulse until a powder forms, set aside. You can also do this in a blender or by hand.

2. 2

   saute: Heat the oil in a large skillet over medium heat, sauté the shallots until they start to brown, about 6 minutes. Add garlic, stirring 1 minute.

3. 3

   simmer: Add mushrooms, sauté for 10 minutes, until they release their water and it is almost evaporated. Add thyme leaves and porcini powder, stir to coat the mushrooms.

4. 4

   reduce: Add the Madeira wine and simmer until reduced by 2/3.

5. 5

   warm: Add chestnuts and cream, cook on low until chestnuts are warmed through and the sauce thickens. Season to taste with salt and pepper. Garnish with additional thyme leaves, if desired