Description
A hearty and wholesome plant-based mushroom loaf packed with flavors of earthy mushrooms and crunchy walnuts, perfect for any occasion.
Ingredients
Scale
- 2 cups walnuts, toasted (or substitute with pecans)
- 2 tablespoons olive oil or butter
- 1 large onion, diced
- 1 1/2 cups celery, diced
- 1 1/2 cups carrots, very thinly sliced
- 1 lb mushrooms, sliced (cremini, portobello, button, shiitake, or a mix)
- 4 cloves garlic, rough chopped
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh sage leaves, chopped (or thyme)
- 1 tablespoon miso paste
- 2 tablespoons whole grain mustard
- 3 large eggs
- 1 1/2 cups oats
- Optional: 3/4 cup cottage cheese
- Optional: 3/4 cup grated cheese (aged cheddar or sharp gouda)
- 1/4 cup pomegranate seeds (for garnish)
- Mushroom gravy (for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- Toast the walnuts in a skillet over medium-low heat for about 5-7 minutes until golden and fragrant.
- In a large skillet, heat olive oil over medium heat and sauté the onion for 2-3 minutes. Add celery and carrots and cook for an additional 5-6 minutes.
- Add sliced mushrooms, garlic, salt, pepper, and chopped sage. Sauté until mushrooms release their liquid, about 10-15 minutes.
- Make a well in the center of the mushroom mixture and add miso paste. Stir well.
- Prepare a loaf pan by lining it with parchment paper and lightly oiling it.
- Pulse toasted walnuts in a food processor until lentil-size and combine with the mushroom mixture (also pulsed for texture).
- Mix in whole grain mustard, eggs, and oats until well incorporated.
- Pour the mixture into the prepared loaf pan and smooth the top. Bake for 35-45 minutes, checking for an internal temperature of 165°F (75°C).
- Let the loaf rest for 5 minutes before carefully flipping it onto a platter.
- Ladle warm mushroom gravy over the loaf and garnish with pomegranate seeds.
- Serve with mashed potatoes or your favorite green vegetable.
Notes
Use organic vegetables for best flavor. Toasting walnuts amplifies their taste. Flaxseed meal can replace eggs for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: mushroom loaf, vegetarian, comforting food, plant-based, hearty
