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Chestnut And Mushroom Bake

Healthycooking's picture
Ingredients
  Dried chestnuts 6 Ounce (175 Gram)
  Water 1 Pint (600 Milliliter)
  Olive oil 1 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Shallots/Pickling onions 6 Ounce, peeled and sliced if large (175 Gram)
  Button mushrooms 6 Ounce (175 Gram)
  Carrots 4 Ounce, grated (125 Gram)
  Celery stick 1 , trimmed and finely shredded
  Rosemary 1 Teaspoon, chopped
  Chopped fresh thyme 1 Teaspoon
  Chopped fresh sage 1 Teaspoon
  Shoyu 15 Milliliter (1 Tablespoon)
  Black pepper 1⁄4 Teaspoon
Directions

1. Put the chestnuts into a large saucepan and pour over the water. Bring to the boil, cover and simmer for 45 minutes or until soft. Drain, reserve the stock, and mash the chestnuts or grind in a blender or food processor.
2. Meanwhile, heat the oil in a large pan and gently fry the garlic and shallots over a moderate heat for 5-7 minutes. Add the mushrooms, carrots and celery and cook for a further 7—10 minutes.
3. Add the rosemary, thyme, sage, shoyu and black pepper. Mix the mashed chestnuts in with the herbs. Pour in up to 1/2 pint (300ml) of the reserved chestnut stock to make a moist mixture.
4. Put the chestnut mixture into a casserole or ovenproof dish. Bake in a preheated oven at Gas Mark 4,350°F, 180°C for 40 minutes. Serve hot.

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Mushroom

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