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.
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.
