1In a large dutch oven, add everything except potatoes, carrots, chestnuts and pine nuts and cook over a medium heat for about 20-25 min. Stirring occasionally.
2Add potatoes, carrots and chestnuts to the pot. Hand break dried mushroom into pieces and put them into the pot. Cook for another 15 min or until mushroom is soft and vegetables are firmly cooked.
(I don’t pre-soak mushroom in this recipe as they will get soft during cooking)
3When it’s done, sprinkle with toasted pine nuts and serve. You can serve this dish with a side of cooked rice.
For the perfect cold-weather weeknight dinner, Food & Wine’s Justin Chapple makes this one-pan dish, roasting sweet sausages with potatoes and shallots and tossing them with brightly flavored arugula and lemon before serving.