Recipe(tried): Braised Chestnuts with Madeira Cream Sauce

Braised Chestnuts with Madeira Cream Sauce

8 Tbs. (1 stick) unsalted butter
1 1/2 lb. shiitake mushrooms, brushed clean, stems removed and caps quartered
1/2 tsp. salt, plus more, to taste
1 lb. carrots, peeled and cut diagonally into 1-inch pieces
1/3 cup minced shallot
1 1/4 cups chicken stock or low-sodium canned chicken broth
3/4 cup plus 2 Tbs. medium-dry Madeira wine
4 tsp. cornstarch
1/4 cup heavy cream
1 1/2 lb. fresh chestnuts, roasted and peeled, or 3 cups purchased steamed chestnuts
Freshly ground pepper, to taste

In a large fry pan over medium-high heat, melt 4 Tbs. of the butter. Add the mushrooms and the 1/2 tsp. salt, cover and cook, stirring once or twice, until the mushrooms are tender and lightly browned, about 7 minutes. Transfer to a bowl and set aside. Return the fry pan to medium heat and add the remaining 4 Tbs. butter. When it has melted, add the carrots, cover and cook, stirring once or twice, for 15 minutes; do not let the butter brown. Add the shallot, cover and cook for 5 minutes. Add the stock, the 3/4 cup Madeira and the mushrooms. Bring to a simmer and cook, uncovered, stirring once or twice, until the carrots are almost tender, about 12 minutes. In a small bowl, stir the 2 Tbs. Madeira into the cornstarch to make a slurry. Add the slurry and the cream to the fry pan. Scatter the chestnuts over the mushrooms and carrots. Bring to a simmer, cover and cook, stirring occasionally, until the sauce has thickened, about 5 minutes. Season generously with pepper. Taste and adjust the seasonings with salt. Fold the chestnuts into the sauce, breaking them up as little as possible. Transfer to a warmed bowl and serve immediately. Serves 8 to 10.