Chestnut and Shitake Mushroom Ragout

INGREDIENTS:

• 2 cups home made chicken stock
• 1/2 cup chestnuts, rough chopped (purchase here)
• 1/2 shitake mushrooms, sliced
• 2 tablespoons and 1 teaspoon butter, softened
• salt and pepper to taste

METHOD:

1. Sauté mushrooms in 1 teaspoon butter until soft;
2. add chestnuts and chicken stock; Bring to boil, then reduce to a simmer.
3. Simmer to reduce liquid until you have about 1 cup
4. Season with salt and pepper
5. Remove from heat and whisk in softened butter
6. Serve with grilled pheasant, duck breast or your favourite poultry dish.

Recipe from : Chef Tom Kelly, Hattie’s Grill, 111 St. Joseph Sutton’s Bay, MI 49682, USA