Chasseur is the French term for hunter. Chasseur dishes are normally made with game cooked slowly in wine until the dish is sweet and rich. Fortunately, during the hunting season, there is also an abundance of mushrooms for us vegans to enjoy. Mushrooms are another food that help build our immune system and should be eaten every day during the winter. I found some delightful, tiny, button mushrooms which cried out to be the main feature of a dish. This would also be great with the addition of whole, tiny onions. The chickpeas could be replaced with white beans. This could be served with crusty bread or mashed potatoes.
Preparation time 15 minutes. Cooking time 1 hour.
300g of button mushrooms left whole
Two large carrots cut into circles 1cm thick
A large onion finely chopped
A large aubergine cut into 3cm dice
A tin of chickpeas
150ml of white wine
A large tomato chopped finely
A crushed clove of garlic
Two teaspoons of fresh thyme
Half a tablespoon of olive oil
Salt and pepper to taste
Heat the oil in a casserole dish and add the onion, garlic and aubergine. Stir for a few minutes until they start to soften. Add the rest of the ingredients and bring to the boil. Cover with a lid and place into a medium oven for about an hour. You can add a little water if it starts to dry out but try not to water down the dish sauce too much. The aubergine should be soft and starting to melt before the dish is removed from the oven.