Mushrooms with Chestnuts

3 tablespoons butter
4 shallots, chopped
2 cloves garlic, minced
1 pound assorted mushrooms, sliced
1 tablespoon fresh thyme, chopped
3 ounces sherry or brandy
3/4 cup roasted chestnuts, halved
3 tablespoons heavy cream
1 tablespoon fresh parsley, chopped
salt and pepper

1. Melt butter in a large skillet over medium heat. Add the shallots and sauté until tender, then add the garlic.
2. Stir in the mushrooms and sauté until tender and brown, then add the thyme and sherry.
3. Simmer until most of the sherry has evaporated, then add the chestnuts and heavy cream, stirring to coat.
4. Season liberally with salt and pepper and serve garnished with chopped parsley.

Makes 4 servings