Mushroom and Nut Loaf
Contributed by Dr. Tory Jackson
I decided to serve vegetarian this past Christmas and made a nut loaf along with the traditional side dishes of roasted brussel sprouts, heirloom carrots and sweet potatoes. Satisfying and delicious. A slice was just as tasty the next day served alongside a fresh green salad. Be creative and add other vegetables such as leeks, kale or other varieties of wild mushrooms or nuts and seeds. Enjoy!
2 tablespoons olive oil
1 yellow onion , chopped fine
1 stalk celery, chopped fine
1 large carrot, grated
2 cloves garlic, chopped
2 cups shiitake mushrooms, sliced
2 cups brown mushrooms, sliced
2 Tbsp herbs d’provence
1 1/2 cups walnuts, raw
1/2 cup cashews, raw
4 large eggs
1 1/2 cups cooked brown rice
2 tablespoons fresh parsley (chopped)
2 Tbsp tomato puree or sun-dried tomatoes in oil, chopped
salt and fresh ground black pepper
- Line a loaf tin with parchment paper and preheat oven to 350F.
- Lightly cook onions, celery and carrot in a small amount of olive or avocado oil, add chopped garlic and mushrooms once vegetables have softened.
- After mushrooms have reduced and all liquid cooked away, add herbs, walnuts and cashews and stir. Set mixture aside to cool slightly.
- In a large bowl, beat eggs and add vegetable mixture along with the cooked rice, parsley, tomato, and salt and pepper to taste.
- Turn into the loaf pan and smooth with a spatula. Cover with foil and bake for 30 min at 350F. Uncover and bake an additional 20 min until browned. Let cool 10 min and turn onto a plate.
- Serve with a quick miso gravy or simple tomato sauce .
- Loaf is best used in 2-3 days, or frozen.