Mushroom Nut Roast with Tomato Sauce
Recipe type: Side Dish
Cuisine: Vegeterian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 slices
This is a beautiful side dish. It is also very healthy. You could serve as a main dish with a big salad.

  • 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
  1. Grease a loaf pan and line the base with baking paper
  2. Preheat the oven to 350F
  3. Heat the oil and add onion, mushrooms and garlic, fry until soft and then cool
  4. Process the nuts in a food processor, finely chopped
  5. Do not over process
  6. Combine the cooled mushroom mixture, the nuts, cheeses, egg, chives and breadcrumbs in a bowl
  7. Mix well and season to taste
  8. Press into the loaf pan and bake for 45 minutes or until firm
  9. Let it stand for 5 minutes and then turn out to serve, garnish with chives
  10. The tomato sauce should be made while the loaf is in the oven
  11. 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
  12. Simmer gently until slightly thickened
  13. Serve the sauce with the Mushroom roast
Recipe by Ginger and Nutmeg at