Yields8 ServingsPrep Time45 minsCook Time45 minsTotal Time1 hr 30 mins
Ingredients:
6cupsMushrooms - either swiss brown or button
2cupswalnuts, toasted
2tbspolive oil or butter
1large onion, diced
11/2 cup celery, diced
11/2 cup carrots, very thinly sliced half moons (no need to peel)
4cloves garlic, rough chopped
11/4 teaspoon salt
½1/2 teaspoon pepper
1tbspfresh sage leaves, chopped (or sub thyme)
1tbspmiso paste
2tbspwhole-grain mustard
3large eggs
1 ½cupsoats
¾cupcottage cheese
¾cupgrated cheese- cheddar, jack, mozzarella
Method:
1
Preheat oven 190 c
Walnuts
2
Toast in an extra-large skillet on the stove, over medium-low heat until golden a fragrant, set aside. ( You can also toast on a sheet pan in a 350F oven for 15-16 mins.)
Mushroom Filling
3
In an extra-large skillet heat oil over medium heat. Saute the onion 2-3 minutes, add celery and carrots, and saute 5-6 more minutes until they begin to soften.
4
Add mushrooms, garlic, salt, pepper, and sage. Saute until mushrooms release all their liquid, 10-15 minutes.
5
Cook until the mushrooms are no longer liquidy– make a well in the middle and add the miso paste, stirring it in. You’ll know you are close when they begin sticking to the pan. You really want these dry as possible.
6
Turn off the heat.
Cooking
7
Prepare your loaf pan, lining with parchment and oiling the narrow ends.
8
Mix filling: In a food processor, pulse the walnuts into lentil size and smaller. Place in a large bowl. Pulse the mushroom mixture- leaving a little texture here too. Place in the bowl. Add the mustard, eggs, and oats. Give a good stir.
9
Pour the mixture into the loaf pan and place on the middle rack of the 375 F oven until puffed and golden, 35-45 minutes. Check at 30 minutes, rotating the loaf pan if need be. (Adding the cottage cheese may increase baking time by 10-15 minutes.)
Gravy
10
While it is baking make the gravy- this Mushroom gravy from Chef Adam Moore is amazing (or use your favourite).
11
Ladle the warm gravy over top and sprinkle with pomegranate seeds. Garnish with fresh sage leaves on the platter.
12
Serve with mashed potatoes.
Ingredients
Ingredients:
6cupsMushrooms - either swiss brown or button
2cupswalnuts, toasted
2tbspolive oil or butter
1large onion, diced
11/2 cup celery, diced
11/2 cup carrots, very thinly sliced half moons (no need to peel)
4cloves garlic, rough chopped
11/4 teaspoon salt
½1/2 teaspoon pepper
1tbspfresh sage leaves, chopped (or sub thyme)
1tbspmiso paste
2tbspwhole-grain mustard
3large eggs
1 ½cupsoats
¾cupcottage cheese
¾cupgrated cheese- cheddar, jack, mozzarella
Directions
Method:
1
Preheat oven 190 c
Walnuts
2
Toast in an extra-large skillet on the stove, over medium-low heat until golden a fragrant, set aside. ( You can also toast on a sheet pan in a 350F oven for 15-16 mins.)
Mushroom Filling
3
In an extra-large skillet heat oil over medium heat. Saute the onion 2-3 minutes, add celery and carrots, and saute 5-6 more minutes until they begin to soften.
4
Add mushrooms, garlic, salt, pepper, and sage. Saute until mushrooms release all their liquid, 10-15 minutes.
5
Cook until the mushrooms are no longer liquidy– make a well in the middle and add the miso paste, stirring it in. You’ll know you are close when they begin sticking to the pan. You really want these dry as possible.
6
Turn off the heat.
Cooking
7
Prepare your loaf pan, lining with parchment and oiling the narrow ends.
8
Mix filling: In a food processor, pulse the walnuts into lentil size and smaller. Place in a large bowl. Pulse the mushroom mixture- leaving a little texture here too. Place in the bowl. Add the mustard, eggs, and oats. Give a good stir.
9
Pour the mixture into the loaf pan and place on the middle rack of the 375 F oven until puffed and golden, 35-45 minutes. Check at 30 minutes, rotating the loaf pan if need be. (Adding the cottage cheese may increase baking time by 10-15 minutes.)
Gravy
10
While it is baking make the gravy- this Mushroom gravy from Chef Adam Moore is amazing (or use your favourite).
11
Ladle the warm gravy over top and sprinkle with pomegranate seeds. Garnish with fresh sage leaves on the platter.
