Chestnut Bourguignon Pie

14 ingredients
4 steps

Ingredients

  • 1/4 lb dried chestnuts
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 cup red wine
  • 1 1/4 cups vegetable stock
  • 8 shallots, peeled
  • 1 tablespoon butter
  • 1/4 lb chestnut mushrooms
  • 1/4 lb button mushroom
  • 2 teaspoons Dijon mustard
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped parsley
  • salt and pepper
  • 8 ounces vegetarian puff pastry

Directions

  1. 1
    place the chestnuts, bay leaves, and rosemary in a saucepan along with the stock and 1/2 cup red wine. gently simmer for about an hour, of until the chestnuts are tender. drain the chestnuts, reserving the liquid.
  2. 2
    preheat the oven to 400 degrees ferighnhight.
  3. 3
    fry the shallots in the butter until slightly browned, then add the mushrooms and saute for 5 minutes. add the chestnuts, the remaining red wine, and enough of the reserved liquid to cover, and stir in the mustard, soy sauce, and parsley. bring to a boil and simmer for 30 minutes. season to taste.
  4. 4
    put the mixture in a pie dish. roll out the pastery on a floured surface, place over the top of the dish and trim around the edges. bace for 20 minutes or until golden brown.

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