Mushroom Loaf Recipe Recipe

Ingredients

Main Ingredients

• 2 cups walnuts, toasted (or sub pecans or other nuts)
• 2 tablespoons olive oil or butter
• 1 large onion, diced
• 1.5 cups celery, diced
• 1.5 cups carrots, very thinly sliced half-moons
• 1 lb mushrooms (cremini, portobello, button, shiitake or a mix)
• 4 cloves garlic, rough chopped
• 1.25 teaspoon salt
• 0.5 teaspoon pepper
• 1 tablespoon fresh sage leaves, chopped (or sub thyme)
• 1 tablespoon miso paste
• 2 tablespoons whole-grain mustard
• 3 large eggs
• 1.5 cups oats

Optional

• 0.75 cup cottage cheese
• 0.75 cup grated cheese (cheddar, jack, or mozzarella)

Instructions

Preparation

1. Preheat oven to 375°F. Line a loaf pan with parchment paper and oil the narrow ends.
2. Toast the walnuts in an extra-large skillet over medium-low heat until golden and fragrant, about 8-10 minutes. Set aside. (Alternatively, toast on a sheet pan in a 350°F oven for 15-16 minutes.)

Cook Vegetables

1. In the same extra-large skillet, heat oil over medium heat. Sauté the onion for 2-3 minutes, then add celery and carrots, and sauté for 5-6 more minutes until they begin to soften.
2. Add mushrooms, garlic, salt, pepper, and sage. Cover with a lid and sauté until mushrooms release their liquid, 10-15 minutes. Remove the lid and continue cooking until all liquid has evaporated.
3. Feel free to deglaze with a splash of wine if desired, cooking it all off. The mixture should be quite dry when done—you'll know you're close when the mushrooms begin sticking to the pan.
4. Turn off the heat and stir in the miso paste, mixing until well combined.

Assemble and Bake

1. In a food processor, pulse the walnuts into lentil-sized pieces. Transfer to a large bowl.
2. Pulse the mushroom mixture in the food processor, leaving a little texture. Add to the bowl with the walnuts.
3. Stir in the mustard, eggs, and oats. Add cottage cheese and/or grated cheese if using, and give a good stir.
4. Pour the mixture into the prepared loaf pan and place on the middle rack of the 375°F oven for 35-45 minutes. Check at 30 minutes and rotate if needed.
5. The loaf is done when slightly puffed and the internal temperature reaches 165°F. (Adding cottage cheese may increase baking time by 10-15 minutes.)

Finishing

1. Let the loaf rest for 5 minutes before flipping onto a platter. Loosen the edges with a knife, or keep it warm in the loaf pan covered with foil until serving.
2. Serve with mushroom gravy and garlic mashed potatoes. Optional: drizzle with gravy and sprinkle with pomegranate seeds and fresh sage leaves.

Notes

• Try pairing with a rich mushroom gravy for extra flavor.
• Leftovers can be reheated or enjoyed cold as a vegetarian sandwich filling.
• You can prepare the mixture ahead of time and bake when ready to serve.