Chestnuts and Wild Mushrooms
- 2 tablespoons olive oil
- 1 clove garlic, finely sliced
- 8 ounces Shiitake mushrooms, trimmed and sliced
- 15 ounces drained canned chestnuts packed in water
- Salt and freshly ground black pepper
Heat the olive oil in a skillet and slowly let the garlic get brown. Saute the Shiitake until soft (adding a spoonful of water if necessary so they don't burn). Add the chestnuts and saute just to reheat them and season well with salt and lots of ground black pepper.
Recipe Courtesy of �Michelle Urvater