Clean the mushrooms and cut into small cubes. Finely dice the onions and garlic as well. Puree about two thirds of the pre-cooked chestnuts in the food processor to a fine (very dry) puree or mash. The remaining chestnuts are only roughly chopped so that you have a nicer picture later when you cut it.
In the meantime, heat a pan with the oil and fry the mushrooms in it until they have completely lost their water. Now add the onions, raisins and garlic to the pan, season with a little salt and stir until the onions are slightly translucent.
Now add the finely pureed chestnuts to the pan and stir-fry them again for a few minutes. Now remove the pan from the heat and let the mixture cool down.
Crème fraîche, cream and eggs are then mixed together in a bowl. Finely grind the nuts (everyone should consider their own preferences when putting together the nut mix) in the food processor and add to the egg mixture together with the breadcrumbs.
When the mass from the pan has cooled down, add it - together with the herbs and the coarsely chopped chestnuts - to the egg and nut mixture. The whole thing is now seasoned with the spices (use soy sauce sparingly, especially the sweet soy sauce) and put in a greased loaf pan.
Brush the surface with a little olive oil so that the roast does not dry out too much while baking. Repeat this once or twice while baking. Bake at 200 ° C - 210 ° C (top / bottom heat) in a preheated oven for about 35 - 45 minutes.
Let it cool down a bit after baking, then it`s easier to cut. The roast can also be prepared a day in advance and then only has to be heated, cut into portions. Of course, it also tastes cold.
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