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CASHEW MUSHROOM LOAF
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
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1 tb Vegetable oil
1 ea Small onion, chopped
2 ea Garlic cloves, crushed
8 oz Cashew nuts
4 oz Fresh breadcrumbs
3 md Parsnips, cooked & mashed
1/2 ts Dried rosemary
1/2 ts Dried thyme
1 t Nutritional yeast (optional)
1/4 pt Hot water
1 ea Salt & freshly ground pepper
1 oz Butter
8 oz Mushrooms, chopped
Pre-heat the oven to gas mark 4 or 350F (180C).
Heat the oil & fry the onion & garlic till soft.
Grind the cashew nuts, then mix with the breadcrumbs.
Mix in the mashed parsnips & herbs. Add the onion,
being sure to scrape all the juices into the mixture.
Dissolve the yeast in the water & mix into the
vegetable & nut mixture. Season well.
Melt the butter in a skillet & saute the chopped
mushrooms until soft. Grease a 2 pound loaf tin then
press in half the nut mixture, cover with a layer of
mushrooms & top with the rest of the nut mixture.
Press in well. Cover with foil & bake for 1 hour.
When cooked, remove the pan & let stand for 10 minutes
before turning onto a plate. Serve hot or cold. Slice
to serve. Serve with vegetables or a crisp green salad.
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