(*) For a loaf pan 20 cm long.
1. cook chestnuts in steam for about 12 minutes. Grind finely.
Sauté onions and garlic in clarified butter. Add mushrooms and thyme and sauté. 3.
Season with soy sauce and vegetable stock extract. Cool.
Preheat the stove to 200 °C. 4.
4. grease the loaf pan with butter.
5. add nuts, whipped cream, eggs. Stir in whole wheat breadcrumbs and kitchen herbs.
6. mix chestnut puree, mushrooms and egg mass well. Season. Fill into the buttered loaf pan.
Bake chestnut roast in heated oven on medium shelf for about half an hour. Serve cold or warm.
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Our tip: It is best to use fresh herbs for a particularly good aroma!
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