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MUSHROOM & NUT LOAF

Prep/Cooking Time: 45-60 Minutes

Printable Version

Ingredients

  • 420g Onion
  • 40g Garlic
  • 60ml Olive oil
  • 600g King oyster mushrooms
  • 800g Shitake mushrooms
  • 5g Dried rosemary
  • 3g Dried thyme
  • 3g Dried oregano
  • 500ml Red wine
  • 400g Bread crumbs (fresh)
  • 5 Eggs
  • 90g Parmesan
  • 700g Ricotta
  • 220g Walnuts
  • Salt
  • Black pepper

Instructions

  • Peel the onion and garlic
  • Finely chop the onion and garlic
  • Heat the olive oil in a frying pan over a high heat
  • Add to the pan the onion and garlic
  • Cook till the onions begin to color
  • Add to the pan the cleaned and sliced mushrooms
  • Cook till the mushrooms are softened
  • Add to the pan the dried herbs and the red wine
  • Cook the mix until all the wine has evaporated
  • Once dry remove from the heat and leave to cool
  • Place the bread, parmesan, eggs and ricotta in a large mixing bowl
  • Roughly chop the walnuts and add to the bowl
  • Once the mushrooms are cooled add half the mix to the bowl
  • Place the other half in the robo coupe and blend till smooth
  • Add to the bowl and mix all together
  • Season to taste 
  • Line the mold with greased paper
  • Spoon the mix into the mold and cook in the oven at 180c
  • Cook for 35-50 minutes till the top is golden and the center set
  • Slice and serve with watercress