Mushrooms with Chestnut Puree
1 lb mushrooms (regular white or portobello), cleaned and cut up (slices or chunks as you wish)
2-3 cloves of garlic, peeled and crushed
1 12-oz can chestnut puree
1 mild onion or 3 shallots, chopped fine
marjoram, salt, pepper
Saute garlic and onions or shallots in butter until transparent. I use about a quarter-pound of butter. Less is OK.
Add mushrooms. Cook around 5 minutes. You can alwayas add more butter if it looks dry.
Add marjoram, salt, pepper to taste.
Stir in the chestnut puree. Break up lumps with a wooden spoon until it's smooth.
Add heavy cream (around 1/2 cup) until liquid but not runny. You can use a basic white sauce instead, if preferred. And you can always add more butter.
Taste, and adjust seasoning.
Goes well with almost anything.