Mains | Mushroom Walnut Loaf w/ Mushroom Gravy
M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free
Mushroom Walnut Loaf w/ Mushroom Gravy - D | VEG | GF
This recipe might look complicated, but it isn’t. There is plenty of time to make the gravy and your sides while the loaf bakes.
Mushrooms: The recipe uses 1 pound of mushrooms, divided between the loaf and the gravy. You can use any kind; I like the brown creminis. Wash and dry the mushrooms; break the stems out of half. Use the stems with the half that go in the loaf.
For the loaf, roughly chop the mushrooms, then pulse them in a food processor until the pieces are very small and uniform. Don’t let it go long enough to make a paste. For the gravy, slice the rest of the shrooms.
Nuts: The recipe calls for walnuts, but pecans would also work. Unless you go through them very quickly, store all nuts in the freezer. To toast them, toss directly from the freezer into a dry skillet over medium heat. Toss and cook until nuts begin to brown and you can smell the toastiness. Keep your eye on them; they can go from perfect to burnt in just a minute.
Fresh Herbs: Use any fresh herbs you like; I used thyme & sage, but basil and parsley would also work.
Rice: Press the easy button; I used pre-cooked rice from a shelf stable pouch.
Cheese: Any combination of shredded cheeses will do.
Serves: The recipe makes 1 full-size loaf, that serves 4 to 6, depending on the rest of the menu. It’s an easy recipe to double.
Click here for a PDF to download or print.
This recipe might look complicated, but it isn’t. There is plenty of time to make the gravy and your sides while the loaf bakes.
Mushrooms: The recipe uses 1 pound of mushrooms, divided between the loaf and the gravy. You can use any kind; I like the brown creminis. Wash and dry the mushrooms; break the stems out of half. Use the stems with the half that go in the loaf.
For the loaf, roughly chop the mushrooms, then pulse them in a food processor until the pieces are very small and uniform. Don’t let it go long enough to make a paste. For the gravy, slice the rest of the shrooms.
Nuts: The recipe calls for walnuts, but pecans would also work. Unless you go through them very quickly, store all nuts in the freezer. To toast them, toss directly from the freezer into a dry skillet over medium heat. Toss and cook until nuts begin to brown and you can smell the toastiness. Keep your eye on them; they can go from perfect to burnt in just a minute.
Fresh Herbs: Use any fresh herbs you like; I used thyme & sage, but basil and parsley would also work.
Rice: Press the easy button; I used pre-cooked rice from a shelf stable pouch.
Cheese: Any combination of shredded cheeses will do.
Serves: The recipe makes 1 full-size loaf, that serves 4 to 6, depending on the rest of the menu. It’s an easy recipe to double.
Click here for a PDF to download or print.
Ingredients
For the Loaf 1 small onion, chopped 1 TBSP canola oil ½ LB mushrooms, minced in food processor 2 cloves garlic, minced 1½ C cooked brown rice 6 oz walnuts, toasted & finely chopped in food processor 3 eggs 6 to 8 oz cottage cheese, drained 2 TBSP whole seed mustard 2 TBSP fresh herbs, chopped 4 oz cheese, shredded Salt & pepper For the Gravy ½ LB mushrooms, sliced 1 shallot, minced ¼ C canola oil ¼ C flour 2 C vegetable stock Salt & pepper |
Directions
Make the Loaf
Make the Gravy
Serve When loaf is done, rewarm gravy. Remove loaf from pan, by lifting out the parchment paper. Slice the loaf; top each slice with gravy. Serve with a simple green salad. |