Mushroom and Chestnut Pie/Sauce

• 1 tablespoon butter
• 1 tablespoon oil
• 3 cups sliced mushrooms (I used baby bella and shiitake)
• 3 garlic cloves, minced
• 2 small shallots, minced
• 12 cup chopped chestnuts (you can also use macadamia nuts)
• 4 tablespoons dry white wine
• 12 teaspoon dried thyme
• 1 cup vegetable stock
• 14 cup low-fat whipping cream or 14 cup whole milk
• 12 cup gruyere cheese, grated (smoked cheese is best)
• 4 tablespoons fresh cilantro or 4 tablespoons parsley

1. Melt the butter with the oil in a large frying pan, and add the diced mushrooms, minced garlic and sliced shallots.
2. Fry over a medium-low heat for 5 minutes, and then add the chopped chestnuts.
3. Continue to cook for another 5 minutes, stirring regularly, until the mushrooms and onions are soft.
4. Add the wine and some dried thyme to the mushroom mixture, and cook for a couple of minutes until most of the wine has evaporated.
5. Add the stock, and bring to a simmer.
6. Continue to simmer gently until the mixture has reduced a little, just a few minutes.
7. Add the cream and grated gruyere, and mix together.
8. As the cheese melts it should help to form a creamy sauce.
9. Bring the mixture to your desired consistency - add a dash more stock if you'd like it to be thinner, or simmer it for a few more minutes to thicken it up.
10. Season to taste.
11. If you want to serve as a "pie," you can pour over warm biscuits or puff pastry.
12. This also makes a wonderful sauce for pasta or veggies.

butter, oil, mushrooms, garlic, shallots, chestnuts, white wine, thyme, vegetable stock, lowfat whipping cream, gruyere cheese, fresh cilantro

Taken from www.food.com/recipe/mushroom-and-chestnut-pie-sauce-521702 (may not work)