This intensely autumnal side dish single-handedly makes the case for cooking with seasonal vegetables. It’s a perfect side dish to add to any Thanksgiving repertoire.
Yield: 4 Servings
1/4 cup olive oil
3 Tablespoons shallots, finely diced
3/4 pound wild mushrooms, e.g., oyster or chanterelle, cleaned, trimmed, larger ones halved
Splash freshly squeezed lemon juice
Kosher salt
Black pepper, freshly ground
2-inch piece celery, sliced
4 sprigs thyme
3/4 cup chicken stock
1 cup fresh chestnuts, (about 6 ounces), peeled
2 Tablespoons pancetta, small dice
12 Brussels sprouts, sliced thinly on mandoline
Pour 3 Tablespoons olive oil into a 12-inch saute pan and heat it over medium-low heat. Add the shallot and saute until softened but not browned, 2 to 3 minutes. Add the mushrooms and lemon juice and saute until the mushrooms release their juices, 10 to 12 minutes. Season with salt and pepper to taste and set aside.
Put the celery, thyme, chicken stock, chestnuts, and 1 cup water in a heavy-bottomed, 2-quart saucepan and bring to a boil over medium heat. Lower the heat and simmer for 12 minutes. Remove the chestnuts from the pot with a slotted spoon and set aside, covered to keep warm. Reserve the liquid.
Put the pancetta in the same 12-inch pan and heat it over medium-high heat until it gives off enough fat to coat the bottom of the pan. Add the Brussels sprout slices and cook until lightly browned, approximately 1-1/2 minutes. Add the mushrooms and chestnuts and toss to warm through. Season with salt and pepper to taste. Transfer to a bowl and serve.