Chestnuts support the Kidney while mushrooms boost the immune system. This recipe packs a 1 - 2 punch. Eat as a stew or over rice for a complete meal.

Yields1 Serving
 1/2 onion, diced
 1 carrot, diced
 A pinch of rosemary, optional
 1 tablespoon olive oil
 Salt to taste
 1 cup water
 2 cups mushrooms, sliced
 Splash of white wine
 8 chestnuts, cooked and sliced
 Pepper to taste
1

Sauté the onions and carrot (*and rosemary if you are including it) in the oil for a few minutes.

2

Add 1/2 cup water, splash of wine and salt.

3

Lower the heat, cover and simmer for 10 minutes

4

Remove from the pan, place in a blender and purée.

5

In the same pan, heat the mushrooms and 1/2 cup water, stirring until the mushrooms are brown, about 10 minutes.

6

Add the chestnuts and the onion-carrot mixture. Bring back to a low boil. Remove from heat, add the pepper and serve.

Category, Cooking Method,

Ingredients

 1/2 onion, diced
 1 carrot, diced
 A pinch of rosemary, optional
 1 tablespoon olive oil
 Salt to taste
 1 cup water
 2 cups mushrooms, sliced
 Splash of white wine
 8 chestnuts, cooked and sliced
 Pepper to taste

Directions

1

Sauté the onions and carrot (*and rosemary if you are including it) in the oil for a few minutes.

2

Add 1/2 cup water, splash of wine and salt.

3

Lower the heat, cover and simmer for 10 minutes

4

Remove from the pan, place in a blender and purée.

5

In the same pan, heat the mushrooms and 1/2 cup water, stirring until the mushrooms are brown, about 10 minutes.

6

Add the chestnuts and the onion-carrot mixture. Bring back to a low boil. Remove from heat, add the pepper and serve.

MUSHROOM AND CHESTNUT STEW

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