CHESTNUT, THYME & MUSHROOM CASSEROLE

Name: CHESTNUT, THYME & MUSHROOM CASSEROLE
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Asian
Ingredients: 1 red onion, peeled & thinly sliced; 2 garlic cloves, peeled & finely chopped; 15g thyme, leaves picked off the stalk; 400g mushrooms, quartered; 1 pack cooked chestnuts; 1½ tsp cornflour; 1 tbsp tomato purée; 100ml red wine; 1 tbsp Worcester sauce; ½ tbsp bouillon powder; 500g potatoes, peeled & diced into 2-3cm chunks; 15g parsley, chopped; 2 tbsp white miso paste (optional)

6 steps

Prep:15minCook:35min

Chestnuts aren’t just for Christmas, they’re a great addition to vegetarian dishes all year round. Here we using their nutty sweetness with our chestnut mushrooms in a hearty casserole, with red wine and fresh thyme. Riverford thoroughly recommend getting hold of a potato ricer, they make the smoothest mash with little effort, and aren't too expensive to buy. It's fine to use a potato masher, of course, but don't be too over zealous with it, as you can overwork the mash, making it gloopy.

Updated at: Tue, 03 Dec 2024 15:58:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories476.7 kcal (24%)

Total Fat3 g (4%)

Carbs97.9 g (38%)

Sugars17 g (19%)

Protein15 g (30%)

Sodium558.8 mg (28%)

Fiber17.3 g (62%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1red onion

peeled & thinly sliced

2garlic cloves

peeled & finely chopped

15gthyme

leaves picked off the stalk

400gmushrooms

quartered

1 packchestnuts

cooked

1 ½ tspcornflour

1 Tbsptomato purée

100mlred wine

1 Tbspworcester sauce

½ Tbspbouillon powder

500gpotatoes

peeled & diced into 2-3cm chunks

15gparsley

chopped

2 Tbspwhite miso paste

optional

Instructions

Step 1

Heat 2 tbsp of oil in a flameproof and ovenproof casserole, one with a lid. Gently fry the onion for 8 minutes, stirring often, until softened.

red onion1

Step 2

After 8 minutes, add the garlic, thyme, mushrooms, cornflour and 1 tbsp of oil to the onion. Increase the heat slightly. Stir-fry for 2-3 minutes, to soften the mushrooms slightly.

Step 3

Stir in the tomato purée, wine, Worcester sauce, bouillon and 300ml of water. Stir in the chestnuts and season. Bring to the boil. Cover and barely simmer for 45 minutes. Check and stir towards the end; add a splash more water if needed.

chestnuts1 pack

tomato purée1 Tbsp

red wine100ml

worcester sauce1 Tbsp

bouillon powder½ Tbsp

Step 4

Put the potatoes in a pan of cold, salted water. Boil for 10-12 minutes, until soft.

potatoes500g

Step 5

When cooked, drain the potatoes. Leave in the colander for 2 minutes to steam, then mash in the same pan with the miso (if using) and some olive oil to loosen if needed. Season.

Colander

white miso paste2 Tbsp

Step 6

Stir most of the parsley into the casserole. Check the seasoning. Divide the casserole between 2 bowls. Sprinkle with remaining parsley and serve with the mash.