Recipe courtesy of Michele Urvater

Chestnuts and Wild Mushrooms

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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


  1. 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.

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