Mushroom Nut Roast with Tomato Sauce
Recipe type: Side Dish
Cuisine: Vegeterian
Prep time:
Cook time:
Total time:
Serves: 4-6 slices
- 2 Tablespoons Olive oil
- 1 Large Onion, diced
- 2 Cloves Garlic, crushed
- 2 Cups Mushrooms, finely chopped (use a mixture)
- 2 Cups Nuts, finely chopped (we used cashews, almonds, pecans, sesame seeds)
- 1 Cup Grated cheddar
- ¼ Cup Grated Parmesan
- 1 Egg, slightly beaten
- 1 Cup Breadcrumbs
- 2 Tablespoons + extra for garnish Chives, chopped
- 1½ Tablespoon Olive oil
- 1 Small Onion, finely chopped
- 1 Clove Garlic, crushed
- 1 Tin (400g) Tomatoes, diced
- 1 Tablespoon Tomato paste
- 1 Teaspoon Sugar
- Grease a loaf pan and line the base with baking paper
- Preheat the oven to 350F
- Heat the oil and add onion, mushrooms and garlic, fry until soft and then cool
- Process the nuts in a food processor, finely chopped
- Do not over process
- Combine the cooled mushroom mixture, the nuts, cheeses, egg, chives and breadcrumbs in a bowl
- Mix well and season to taste
- Press into the loaf pan and bake for 45 minutes or until firm
- Let it stand for 5 minutes and then turn out to serve, garnish with chives
- The tomato sauce should be made while the loaf is in the oven
- Combine the oil, onion and garlic and cook until soft, not brown, about 5 minutes Stir in the tomatoes, tomato paste, sugar and ⅓ cup of water
- Simmer gently until slightly thickened
- Serve the sauce with the Mushroom roast
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2010/01/mushroom-roast-a-veggie-dish
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