Poêlée de Champignons et Châtaignes (Mushroom and Chestnut Skillet)
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Ingredients
- 500 g chestnut mushrooms, sliced
- 200 g cooked chestnuts
- 2 shallots, finely sliced
- 2 garlic cloves
- 1 tsp fresh thyme leaves
- 1 tbsp white wine vinegar
- 3 tbsp olive oil
- 300 g cooked long-grain rice, to serve
Nutrition (per serving)
- Calories
- 355 kcal
- Protein
- 7.2 g
- Carbohydrate
- 51.5 g
- of which sugars
- 8.7 g
- Fat
- 11.7 g
- of which saturates
- 1.7 g
- Fibre
- 4.1 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large frying pan and cook the shallots for 5 minutes until softened.
- 2
Add the mushrooms and cook for 8 minutes until golden and any liquid has evaporated.
- 3
Add the garlic, chestnuts and thyme leaves and cook for 3 minutes, roughly breaking up the chestnuts with a spoon.
- 4
Stir in the white wine vinegar and season well.
- 5
Serve over the rice.
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