Chestnut and Mushroom Ragu

• 1 cup Whole Milk
• 1 clove Garlic
• 2 Tablespoons Olive Oil
• 2 whole Shallots, Thinly Sliced
• 1 pound Shiitake Mushrooms
• 1 cup Cooked Chestnuts
• Salt And Pepper
• 2 teaspoons Fresh Parsley Chopped For Garnish

1. Heat the milk and a pinch of salt in a small saucepan on medium-low heat.
2. Bring to a simmer and stir occasionally for 4 minutes.
3. Add the garlic and simmer for another 4 minutes.
4. Remove from heat and allow to cool before pureeing in a blender/food processor.
5. In a medium skillet, heat the olive oil on medium heat.
6. Add the shallots, tossing to coat, and cook for 1 minute.
7. Add the mushrooms and chestnuts.
8. Sprinkle with salt and pepper.
9. Reduce heat and cook, stirring occasionally, until mushrooms are soft, 6 to 8 minutes.
10. Reheat sauce on low if it has cooled completely.
11. Divide mushroom ragu on the plates for serving.
12. Pour the sauce over the top.
13. Sprinkle with parsley and serve.

milk, clove garlic, olive oil, shallots, shiitake, chestnuts, salt, parsley

Taken from tastykitchen.com/recipes/main-courses/chestnut-and-mushroom-ragu/ (may not work)