Mushroom and Chestnut Casserole

• Serves 4
  
• 2 red onions
  
• 450g (1lb) mushrooms
  
• 3 cloves of garlic
  
• 200g (7oz) peeled chestnuts
  
• Small bunch of thyme
  
• 200ml (7fl oz) red wine
  
• 300ml (10fl oz) vegetable stock
  
• 1 teaspoon plain flour
  
• 1 heaped tablespoon tomato puree
  
• A little soy sauce or mushroom ketchup
  
• Oil
  
• Salt and freshly ground black pepper

Preheat the oven to 170C (325F, Gas mark 3). Peel and chop the onions keeping them chunky, peel and finely chop the garlic. Fry these in the oil to a golden colour. Brush any dirt off the mushrooms and cut any large ones into smaller chunks. Fry these with the onions and season.

Sprinkle the flour over making sure it disperses evenly. Slowly add the wine and stock, keeping everything in the pan moving. When all the liquid is added put in the thyme, tomato puree and the soy or mushroom ketchup. Finally add the chestnuts. Taste the sauce and adjust the seasoning.

Transfer to a casserole and cook in the oven for 35-45 minutes. Like most casseroles this is better if made 24 hours before serving. It is delicious served with herb dumplings or made into a pie.