Chestnut And Mushroom Bake
|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|
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.