Kelly’s Chestnut and Shitake Mushroom Ragout

• 2 cups chicken stock
• 1/2 cup chestnuts, rough chopped
• 1/2 shitake mushrooms, sliced
• 2 tablespoons and 1 teaspoon butter, softened
• salt and pepper to taste

Sauté mushrooms in 1 teaspoon butter until soft; add chestnuts and chicken stock; reduce liquid until you have about 1 cups; season with salt and pepper; remove from heat and whisk in softened butter; serve with grilled pheasant or duck breast. Serves 4.

Chef Tom Kelly
Hattie’s Grill
111 St. Joseph
Sutton’s Bay, MI 49682