Makes enough for four.
Start by cooking all of the chestnuts (for both the sauce and the stuffing). Fill a large pot with water and put onto a high heat. Cut a cross in the side of each chestnut deep enough to pierce through the shell and the skin. Add the chestnuts to the water and cook for 10 minutes and then drain. Peel the chestnuts from their shells and skins and roughly chop them. Separate them equally to make them into
Then make the chestnut sauce. Add a little olive oil to a hot saucepan, with the celery and onion. Saute for a few minutes until the onions and celery are soft. Deglaze the pan with the white wine, then add the stock and soy milk. Add the whole amount of chestnuts needed for the sauce, season with salt and pepper and leave to simmer for 30 minutes.
Heat the oven to 190 degrees celsius / 375 degree fahrenheit.
Make the baked mushrooms. Clean the mushrooms and remove their stalks. Mix together the margarine, garlic and parsley. Smear the butter on the inside of each of the mushrooms and place them on a tray in the oven. Cook them for about 20 to 30 minutes depending on the size of the mushrooms.
Lastly make the chestnut stuffing. Finely chop the remaining chestnuts. In a very hot frypan add a little olive oil, the onions and mushrooms. Cook for a few minutes and then add the thyme and chestnuts. Cook for five minutes further until the chestnuts are slightly browned. Then add the margarine and breadcrumbs, season with salt and pepper. Cook for another minute to brown the breadcrumbs and remove from the heat.
Take the chestnut sauce and put in a blender, then blend until completely smooth. Add a little extra soy milk if the sauce is too thick.
Remove the mushrooms from the oven, spoon some stuffing on top of each of them and serve with chestnut sauce.