Chestnut and Mushroom Ragu

Heat the milk and a pinch of salt in a small saucepan on medium-low heat. Bring to a simmer and stir occasionally for 4 minutes. Add the garlic and simmer for another 4 minutes.

Remove from heat and allow to cool before pureeing in a blender/food processor. In a medium skillet, heat the olive oil on medium heat. Add the shallots, tossing to coat, and cook for 1 minute. Add the mushrooms and chestnuts. Sprinkle with salt and pepper.

Reduce heat and cook, stirring occasionally, until mushrooms are soft, 6 to 8 minutes. Reheat sauce on low if it has cooled completely. Divide mushroom ragu on the plates for serving. Pour the sauce over the top.

Sprinkle with parsley and serve.