Chestnut roast with mushrooms and nuts

Ingredients for 4 servings:

• 1 small onion(s)
• 1 clove(s) garlic
• 150 g mushrooms
• 3 tbsp herbs of your choice, finely chopped
• 2 tbsp olive oil
• 150 g chestnut(s), cooked (ie blanched for 4 minutes and peeled)
• 2 eggs
• 100 ml cream
• 150 g nuts, mixed, finely chopped (moulinette)
• 75 g wholemeal breadcrumbs
• 1 tbsp soy sauce
• 1 tsp vegetable stock powder
• herb salt and pepper
• Fat for the mold
• 1 roll of topping dough (refrigerated shelf), optional

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Finely chop the onion, garlic, and mushrooms, sauté in olive oil over high heat for 3-4 minutes, then briefly sauté the herbs. Stir in the chopped chestnuts (Moulinette) and let cool. Mix the eggs, cream, chopped nuts, and whole-wheat breadcrumbs with the chestnut mixture and season well. Pour the mixture into a greased terrine or loaf pan and place a few chestnuts on top. Bake in a preheated oven at 200°C (top/bottom heat) for about 35 minutes. Let rest for 10 minutes before slicing. Note from the Chefkoch.de recipe adaptation: Optionally, you can also wrap the roast in puff pastry. In this case, it is cooked without a dish, simply on the baking sheet. Therefore, puff pastry has been added to the list of ingredients.