55g butter
2tbls olive oil
2 red onions, very finely chopped
6 cloves of garlic, sliced
400g fresh chestnuts peeled & halved or 300g frozen peeled chestnuts
250g button mushrooms, sliced
200g Swiss brown mushrooms, sliced
250g Portobello mushrooms, sliced
100g Enoki mushrooms, trimmed
100g Hon Shimeji, trimmed
40g Shitaki mushrooms, soak overnight then drain
1 heaped tbls fresh thyme, finely chopped
100g low fat yogurt
3tbls Port
150g chestnut puree * (see recipe attached)
salt and freshly ground black pepper
1 lettuce

1. Heat the oil and butter in a heavy-based frying pan and soften the onion and garlic for 5 minutes.
   
2. Add the chestnuts and mushrooms.
   
3. Cook for 10 minutes so they are cooked through but haven't lost shape.
   
4. Add the thyme and cook for 30 seconds.
   
5. Add the yogurt, Port, and the chestnut puree and cook for 2 minutes, stirring all the time.
   
6. Season with salt and pepper to taste. Serve on lettuce leaves with crusty brown bread.

Note: You can substitute some varieties of mushrooms for the equivalent quantity of others