Mushroom and Chestnut Casserole

It’s been funny weather-wise this week, it started off sunny and warm, poured with rain yesterday and today things were very cloudy and chilly; if we'd had snow we could have had all four seasons in one week!

I hadn't intended to make this mushroom and chestnut casserole; it was a bit of a surprise, really. I fancied a curry to warm us up a bit, but I was having a rummage in the freezer (searching for some frozen coconut milk which I never actually found – I wonder what happened to it?) when I discovered a pack of frozen chestnuts left over from Christmas; I also had loads of mushrooms in the fridge so, together with a few other store cupboard bits and pieces, I made a rather unexpected dinner.

I love it when something delicious turns up by surprise; we’ll have the curry another day!

1 tbsp olive oil

2 onions, chopped
3 carrots, chopped

2 sticks celery, chopped

2 cloves garlic, crushed

250g mushrooms, halved or chopped if large
6 sun-dried tomatoes in oil, chopped
2 tbsp plain flour

500ml veg stock

100ml red wine

1 dsp tomato puree
1 tbsp soy sauce
1 tsp dried thyme
200g chestnuts (vacuum-packed)

Mix the stock, wine, tomato puree, soy sauce and thyme together in a large jug and set aside. Heat the oil in a large pan and fry the onions, carrots and celery over a medium heat for five minutes; add the mushrooms, garlic and sun-dried tomatoes and fry until the water from the mushrooms evaporates; stir in the flour then add the wine and stock mixture; bring to the boil, stirring, then add the chestnuts; put the lid on, lower the heat and cook over a gentle heat for 30-40 minutes, stirring occasionally.

I served it with tenderstem broccoli and some decent bread to mop up the delicious gravy, but rice or mashed potatoes would also be nice.

Serves 2 with enough left for lunch tomorrow