nut loaf recipe

Sagey Mushroom Walnut Roast- a savory, hearty vegetarian main dish, perfect for the holiday table.

Sagey Mushroom Nut Roast

walnuts, toasted

tablespoons olive oil or butter

onion,

celery, diced

carrots, very thinly sliced half-moons (no need to peel)

lb mushrooms- cremini, portobello, button, shiitake or a mix, (5-6 cups sliced)

garlic, rough chopped

salt

pepper

sage leaves, chopped (or sub thyme)

miso paste

whole-grain mustard

eggs

oats

mozzarella

WALNUTS

Toast in an extra-large skillet on the stove, over medium-low heat until golden a fragrant, set aside. ( You can also toast on a sheet pan in a 350F oven for 15-16 mins.)

MUSHROOM FILLING

  In an extra-large skillet heat oil over medium heat. Saute the onion 2-3 minutes, add celery and carrots, and saute 5-6 more minutes until they begin to soften. Add mushrooms, garlic, salt, pepper, and sage. Saute until mushrooms release all their liquid, 10-15 minutes, covering with a lid for a few minutes to get this going. Remove lid, continue cooking off all the liquid.  Feel free to deglaze with a splash of wine (or skip it) cooking it all off. Cook until the mushrooms are no longer liquidy&#8211; make a well in the middle and add the miso paste, stirring it in. You&#8217;ll know you are close when they begin sticking to the pan. You really want these dry as possible. Turn off the heat.

Prepare your loaf pan

, lining with parchment and oiling the narrow ends.

Mix filling

In a food processor, pulse the walnuts into lentil size and smaller.  Place in a large bowl. Pulse the mushroom mixture- leaving a little texture here too. Place in the bowl. Add the mustard, eggs, and oats. Give a good stir.

BAKE

Pour the mixture into the loaf pan and place on the middle rack of the 375 F oven until puffed and golden, about 35 minutes. Check at 25, rotating the loaf pan if need be.

GRAVY

While it is baking make the gravy- this Mushroom gravy is nice or use your favorite!

You will know the loaf is done when it puffs up slightly in the middle- indicating the eggs are cooked all the way through. Let it rest five minutes before flipping onto a platter (or keep it warm in the loaf pan with foil- until serving).

Ladle the warm gravy

over top and sprinkle with pomegranate seeds. Garnish with fresh sage leaves on the platter.

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The most viewed nut loaf recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sagey Mushroom Nut Roast

The most viewed nut loaf recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine