26 ounces frozen chestnuts (or 4 cups steamed,
or canned chestnuts)
8 cups diced onions
4 tablespoon sesame oil
6 cups sliced mushrooms
6 cups thinly sliced seitan
4 cups finely diced onions
2 cups peeled, finely diced carrots
2 cups finely diced red bell pepper
2 cups finely diced celery
12 cloves minced garlic
6 cups red wine
1/2 cup dark miso
1 cup maple syrup
1/2 cup unbleached white flour
4 tablespoon sesame oil
2 cups chopped fresh parsley
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Preheat oven to 350° F. and take the chestnuts
out to thaw.
In a 10-inch frying pan, heat the oil and
sauté the onions for 5 minutes or until they
turn brown and sweet, then set aside. Place
chestnuts on a baking sheet and roast for
15 to 30 minutes or until they are lightly
browned. Remove chestnuts, cool slightly,
then cut in half.
Reheat frying pan, heat second measure
of
oil and sauté mushrooms, seitan, onions,
carrots, peppers, celery and garlic
for 5
minutes. Dissolve miso in 1/4 cup of
red
wine. Add miso/wine mixture to sautéing
vegetables
with remainder of the wine and the
maple
syrup, then continue to cook until
liquid
is reduced by about half.
Mix the white flour with the third measure
of oil and add to the sautéed vegetable mixture
while stirring constantly. When thickened,
add the roasted chestnuts, caramelized onions
and 1/4 cup parsley, then mix well.
Serve over cooked grain or pasta or by itself.
Garnish with remaining parsley.
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