search
Loading
|  home | feedback | help          
StarChefs
home
recipes
turkey tips2004

Picholine
35 W. 64th St.
New York, NY
212-724-8585

Artisanal
2 Park Ave. at 32nd St.
New York, NY
212-725-8585

Artisanal Cheese Center
500 West 37th St.
New York, NY 10018
877-797-1200

Wild Mushrooms with Chestnuts and Brussels Sprouts
Chef Terrance Brennan of Picholine, Artisanal and Artisanal Cheese Center – New York, NY
Adapted by StarChefs

Yield: 4 Servings

This intensely autumnal side dish single-handedly makes the case for cooking with seasonal vegetables. It’s a perfect side dish to add to any Thanksgiving repertoire.

Ingredients:

  • ¼ cup olive oil
  • 3 Tablespoons shallots, finely diced
  • 3/4 pound wild mushrooms, e.g., oyster or chanterelle, cleaned, trimmed, larger ones halved
  • Splash freshly squeezed lemon juice
  • Kosher salt
  • Black pepper, freshly ground
  • 2-inch piece celery, sliced
  • 4 sprigs thyme
  • 3/4 cup chicken stock
  • 1 cup fresh chestnuts, (about 6 ounces), peeled
  • 2 Tablespoons pancetta, small dice
  • 12 Brussels sprouts, sliced thinly on mandoline

Method:
Pour 3 Tablespoons olive oil into a 12-inch sauté pan and heat it over medium-low heat. Add the shallot and sauté until softened but not browned, 2 to 3 minutes. Add the mushrooms and lemon juice and sauté until the mushrooms release their juices, 10 to 12 minutes. Season with salt and pepper to taste and set aside.

Put the celery, thyme, chicken stock, chestnuts, and 1 cup water in a heavy-bottomed, 2-quart saucepan and bring to a boil over medium heat. Lower the heat and simmer for 12 minutes. Remove the chestnuts from the pot with a slotted spoon and set aside, covered to keep warm. Reserve the liquid.

Put the pancetta in the same 12-inch pan and heat it over medium-high heat until it gives off enough fat to coat the bottom of the pan. Add the Brussels sprout slices and cook until lightly browned, approximately 1 1/2 minutes. Add the mushrooms and chestnuts and toss to warm through. Season with salt and pepper to taste. Transfer to a bowl and serve.

..Published: November 2004


 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy