Savory Mushroom & Nut Loaf

Ever since making this delicious dinner last week, I have been wanting share it with you. Problem is, I don't like the name 'mushroom & nut loaf'. I've been trying to come up with prettier names but none really describe well what it actually is. I've thought of calling it 'Gateau de Champignons et Noix', 'Rice Cake with Mushrooms', 'Vegetarian Meatloaf'.... none of which are any more appealing to me or descriptive to you.

Essentially, it's a delicious combination of mushrooms, brown rice, cheese, and chopped nuts bound with eggs and baked in a loaf pan. I'm generally not fond of vegetarian food that tries to look or taste like meat so I don't really like the idea of calling it 'vegetarian meatloaf', but at least that provides a familiar reference.

Anyhow, what I can say is that this was one of my favorite dinners I've made in a long while. It was hearty yet clean and had great depth of flavor & appealing texture. I would strongly suggest you give this one a go. It does require a fair amount of ingredients and some chopping work but it's truly well worth it. I served this with a simple store bought bbq sauce that I seasoned with a little lemon juice, plain yogurt, and a dash of Braggs liquid aminos.

Original recipe posted here and created by Victoria Pearson.

Enjoy!!

Savory Mushroom & Nut Loaf:

Yields 1, 9"x5"x2" loaf (about 8 slices)

2 TB olive oil

1/2 oz dried porcini mushrooms

1 1/2 cups walnuts, toasted

1/2 cup raw cashews, toasted

1 medium yellow onion, finely chopped

1 clove garlic, finely minced

1/3 # shiitake mushrooms, finely diced

2 cups cooked brown rice

2 TB chopped fresh flat-leaf parsley

1 TB chopped fresh oregano

2 tsp chopped fresh thyme

1 tsp chopped fresh sage leaves

4 large eggs, lightly beaten

1 1/2 cups grated Gruyere cheese

1 cup cottage cheese

1 tsp salt

1/2 tsp freshly ground black pepper

1) Preheat oven to 375 degrees. Spray a 9"x5"x2" loaf pan with nonstick spray and line with parchment. Butter the parchment.

2) Place dried porcini in a small bowl and cover with boiling water. Reconstitute for 15 minutes. Drain liquid and reserve for later use. Finely chop mushrooms and set aside.

3) Chop toasted walnuts and cashews in the food processor until finely chopped.

4) Heat the 2TB olive oil in a saute pan. Add the onion and garlic and cook until translucent, about 3 minutes. Add shiitake mushrooms and reserved porcini and cook until mushrooms are tender, about 5 more minutes. Transfer to a large bowl. Stir in the rice, toasted & chopped nuts, parsley, oregano, thyme, sage, eggs, Gruyere, cottage cheese, salt & pepper.

5) Spread mixture in prepared loaf pan and bake until golden brown and firm to the touch, about 1 hour. Let cool in pan about 20 minutes. Using the parchment paper, lift the loaf out of the pan and onto a cutting board. Slice into 1 1/2" thick pieces. Serve hot or warm.