Wild Mushroom and Chestnut Ragout

Name: Wild Mushroom and Chestnut Ragout
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

christinebailey.co.uk

A rich, warming winter casserole of mixed mushrooms, chestnuts, and root vegetables—perfect with paleo bread or cauliflower rice. Servings: 4-6.

View full recipe on christinebailey.co.uk

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