This is the perfect recipe to have at the end of the day sitting near a fire or gathered with friends and family. Enjoy it’s rich and savory sweetness.
10.5 ounces of organic whole chestnuts, roasted & peeled (I used Blanchard & Blanchard brand)
2 large Silverthorn sweet white onions, chopped
1 can organic coconut milk, full fat
1/2 cup white wine
1/4 cup mushrooms
2 thyme springs
2 Tbsp fresh lemon juice
1 bay leaf
1 Tbsp grassfed butter
In a large cooking skillet, melt butter on medium-high temperature and add in onions. Sprinkle onions generously with salt and cook until soften, being sure to stir onions occasionally to prevent burning.
Once onions are soft, add in mushrooms and stir around for about 30-60 seconds to soak up some of the onion moisture and butter.
Then, in the following order, pour in wine, add thyme springs, bay leaf and lastly stir in the coconut milk. Bring sauce to a boil, reduce temperature and simmer for 10 minutes.
After 10 minutes add in chestnuts and sprinkle in a bit more salt (about 1 tsp) and continue simmering for another 10 minutes or so until sauce has thickened.
When sauce has thickened drizzle dish with fresh lemon juice, serve in fun bowls and enjoy!