Method

Method:

1. Chop the shallots, herbs, and garlic
2. Pulse mushrooms fine. With a food processor, chop finely by hand.
3. In a large skillet, melt butter and sauté garlic and shallot in butter. Add mushrooms and stir, cooking down the moisture.
4. When mushroom mixture is almost dry, add the herbs, wine, salt and pepper.
5. Cook off the wine. Finished mushrooms duxelle, almost like a paste.

Chestnut Puree Method:

1. In a deep skillet, heat the olive oil. Add shallots and sweat over low heat until translucent.
2. Deglaze with wine and add the chestnuts, water, thyme and salt, and simmer until the chestnuts soften, about 15 minutes.
3. Remove the thyme strings and transfer to blender.
4. Blend until creamy