Baking
57 recipes
"I was inspired by a nut loaf cooked several times for us by friends in London [Daniel Merriott]. This is a great alternative to cooking a loaf with meat, it holds together well with any variety of nut you wish to use, and looks impressive on the plate. The salsa is a must to offset the earthy richness of the loaf with a tangy lightness." - Louise Baker.
I adore the smell of mushrooms frying away, especially with garlic. A vegetarian loaf packed with mushrooms and nuts is a fantastic dish to have in the repertoire for either a vegetarian meal or as an addition to a banquet – a great one you can easily transport too.
Serves 6. V.
Pictured: Mushroom loaf
Ingredients
- 1 large onion, diced
- 300g (10 ½ oz) mushroom mix, diced – (cup/button/field/Swiss brown/chestnut)
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 430g (15 oz) mix of pine nuts, cashews, almonds – finely chopped
- 125g (4 ½ oz/1 cup) grated cheddar
- 25g (3/4 oz/ ¼ cup) parmesan, grated
- 2 eggs, lightly beaten
- 3 tbsp chives, chopped
- 80g (2 ¾ oz/1 cup) fresh breadcrumbs, white or wholemeal
- Extra chives and parsley to garnish
- Tomato Salsa – 1 tbsp olive oil
- 1 onion, chopped
- 1 garlic, crushed
- 400g (14oz) tinned diced tomatoes
- 1 tbsp tomato paste with a pinch sugar (to caramelise and flavour)
- 1/3 cup (80mls/2 ½ Fl oz) water
- Grease and line the base of a 14 x 21cm loaf tin. Preheat the oven to 180°C/350°F/Gas4.
Method
Heat oil in a large fry pan – add onion, garlic, and mushrooms and cook til the mixture softens - I like to start it all off gently as it softens then turn the heat up at the end to brown the mushrooms a little for that extra flavour. Let cool to room temperature – you can prepare this in advance and keep covered in the fridge til needed.
Combine mushroom mixture, nuts, cheeses, egg, chives and breadcrumbs in a large bowl, mixing til combined, and season with salt and pepper. Two eggs should be more than enough, if they are small however or the mixture feels too dry you may want to add another beaten egg - the mix is not meant to be too wet though.
Press the mixture into the prepared loaf tin and bake for 45 minutes til firm.
Leave for 5 minutes before turning out.
Pictured: Mushroom loaf ready for oven
While the loaf is cooking make the tomato salsa – heat a fry pan to medium heat, add oil and onion and garlic – cook 5 minutes til translucent. Stir in tomatoes, paste and sugar. Add water, then simmer 5 minutes til sauce thickens. Add salt and pepper to taste.
Serve slices of mushroom loaf with the tomato salsa and garnished with extra chives and parsley.
Pictured: Mushrooms
Dietary preferences
- Vegetarian
