Mushroom and Chestnut Casserole
Serves 4
200g whole roasted chestnuts
2 carrots, sliced
2 leeks, sliced
2 onions, sliced
2 cloves garlic, crushed
12oz mixed sliced mushrooms (chestnut, open cup, portobello)
1pt veggie stock
5fl oz veggie red wine
2tbsp soy sauce
2tbsp plain flour, ground pepper, chopped parsley (mixed)
2tbsp olive oil
Put carrots and leeks in stock and boil in pan for approx 15 minutes. Meanwhile gently fry onion in oil. After a couple of minutes, add garlic.
When softened, add mushrooms for five minutes. Add chestnuts and then stir through plain flour and cook for two minutes. Then, pour veg and cooking liquid into onion mix and stir well. Add wine, pepper and parsley.
Leave to simmer for 45 minutes until thickened and cooked through.
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