125g/4oz chestnut mushrooms, wiped
125g/4oz button mushrooms, wiped
fresh parsley, finely chopped
1 sprig fresh rosemary or 1 tsp/5ml dried rosemary
8 small pickling onions or shallots, peeled
2 tsp Dijon mustard
2 bay leaves
freshly ground black pepper
125g/4oz dried chestnuts, soaked for 6-8 hours
2-3 tbsp tamari or soy sauce
300ml/10fl oz vegetable stock or water
25g/1oz butter or soya margarine
225g/8oz vegetarian puff pastry, thawed if frozen
210ml/7fl oz vegetarian red wine