Wild Mushroom and Chestnut Ragout – Christine Bailey

Ingredients

• 30g /1oz dried mixed mushrooms
• 2 tbsp olive oil or coconut butter
• 6 shallots, quartered
• 2 garlic cloves, finely chopped
• 2 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into wedges
• 400g / 14oz mixed fresh mushrooms, trimmed
• 4 ripe tomatoes, peeled and diced
• 2 tbsp cornflour
• 1tsp vegetable bouillon stock powder (dairy free)
• 200ml coconut milk
• 200g / 7oz cooked and peeled chestnuts, halved
• Handful of fresh flat leaf parsley, chopped