Chestnut Bourguignon Pie

• 1/4 lb dried chestnuts
• 2 bay leaves
• 1 sprig rosemary
• 1 cup red wine
• 1 1/4 cups vegetable stock
• 8 shallots, peeled
• 1 tablespoon butter
• 1/4 lb chestnut mushrooms
• 1/4 lb button mushroom
• 2 teaspoons Dijon mustard
• 2 tablespoons soy sauce
• 1 tablespoon finely chopped parsley
• salt and pepper
• 8 ounces vegetarian puff pastry

1. place the chestnuts, bay leaves, and rosemary in a saucepan along with the stock and 1/2 cup red wine. gently simmer for about an hour, of until the chestnuts are tender. drain the chestnuts, reserving the liquid.
2. preheat the oven to 400 degrees ferighnhight.
3. fry the shallots in the butter until slightly browned, then add the mushrooms and saute for 5 minutes. add the chestnuts, the remaining red wine, and enough of the reserved liquid to cover, and stir in the mustard, soy sauce, and parsley. bring to a boil and simmer for 30 minutes. season to taste.
4. put the mixture in a pie dish. roll out the pastery on a floured surface, place over the top of the dish and trim around the edges. bace for 20 minutes or until golden brown.

chestnuts, bay leaves, rosemary, red wine, vegetable stock, shallots, butter, mushrooms, button mushroom, mustard, soy sauce, parsley, salt, vegetarian

Taken from www.food.com/recipe/chestnut-bourguignon-pie-528281 (may not work)