[Sca-cooks] Thanksgiving feasts

[phoenissa at netscape.net]

ekoogler at chesapeake.net wrote:

>> Chanterelle mushrooms cooked with onions, chestnuts, and fresh thyme: these
>were
>absolutely fantastic, and by far the most delectable dish at the table.
>
>I don't suppose you have the recipe for this, do you?  It sounds marvelous!!
>
>Kiri

Um, maybe sort of.  ;-/  My mom has the cookbook...it's a big book from Williams Sonoma, but I forget what it's called.  It was a pretty simple recipe, though, so I think I can describe it enough so any of you can make it:
You're supposed to have a total of 2 lbs mushrooms, either all chanterelles or half chanterelles, half standard white mushrooms (we used half & half).  You also need about a cup or a cup and a half of tiny white boiling onions, peeled.  About a pound or so of peeled chestnuts (we got them peeled, frozen, and uncooked from a local specialty food store...you could probably use canned, or use 1-1/2 lbs fresh, score them, blanch them in boiling water for a few minutes and peel them).  Plus salt, pepper, and a good handful of fresh thyme.  The recipe says to boil the onions until soft; instead, we put them in the pan with a little bit of butter and cooked them on low heat until they were soft and golden.  Then transfer them to a baking dish, and saute the mushrooms in butter/olive oil.  You may need to do this in two batches.  When the mushrooms are cooked, toss the onions, chestnuts, and thyme with them (strip the thyme leaves off the stem, or leave a few of the stems whole), season with salt & pepper, and put it all in the baking dish, and in a 350 F oven for about 15 minutes, or until the chestnuts are soft.  The recipe also says to add a bit of chicken stock at this stage, to keep it from drying out, but we found that the mushrooms yielded so much water that this wasn't really necessary.
That's all there is to it.  I'm not sure whether I got the proprtions of ingredients right, but of course, you can always vary them :-)
This made 15 very small servings; if it's your only side dish, it should probably be good for about 6-8.

Bon appetit!
Vittoria
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