Mushroom Walnut Loaf Garden Loaf Food

NUT LOAF SUPREME

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
• Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
• Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
• Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.

MUSHROOM-WALNUT LOAF (GARDEN LOAF)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cooked rice, beaten eggs, Cheddar cheese, mushrooms, walnuts, onion, tamari, and garlic powder in a large bowl and mix well. Pour into a 9x13-inch baking pan.
• Bake in the preheated oven until set, about 45 minutes.

CELEBRITY WALNUT LOAF

Steps:

• Toast the bread slices either in the toaster or on a baking sheet placed under the broiler.
• Let cool.
• Preheat the oven to 375 degrees F.
• Generously butter a 9 by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper.
• Tear up the toasted bread slices and make crumbs out of them in a food processor.
• Place in a large bowl.
• Process the walnuts until finely ground and mix into the bread crumbs.
• Combine the eggs and onions in the processor and process until fine but not liquefied.
• Stir into the bread crumbs.
• Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture.
• Stir into the loaf mixture along with the poultry seasoning, salt, and pepper.
• Mix this all very well until evenly moistened.
• (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top.
• Cover the loaf with foil.
• Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry.
• Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it.
• Unmold the loaf onto a platter and remove the waxed paper.
• Let the loaf cool 20 minutes or so before slicing it.
• It's best to serve the loaf warm and the gravy hot.
• Mushroom gravy: Melt the butter in a medium-size saucepan over medium heat.
• Add the mushrooms and saute until brown, about 7 minutes.
• Stir in the flour; it will become very pasty.
• Cook this roux for 2 minutes, stirring constantly.
• It will stick to the bottom of the pan a little bit; that's okay.
• Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
• Cook the sauce at a bubbling simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that stick to the bottom of the pan.
• Serve in a pretty gravyboat.

MUSHROOM WALNUT LOAF(VEGETARIAN MEATLOAF) COPYCAT FROM THE SPOT

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine all the ingredients and mix well.
• Pour into a 9 x 13 baking pan. Bake for 45 minutes.
• Serve with mushroom walnut gravy.

MUSHROOM MEATLOAF

Steps:

• Preheat oven to 350*F.
• chop mushroom and onion to approximately 1/4 inch pieces.
• If you are using RAW onion heat the onion in the olive oil over medium heat until the onion is soft/tender. let cool.
• In large mixing bowl add milk, egg, parsley, Worcestershire sauce, salt, and pepper together then beat well.
• Next add the bread and blend into the mix.
• Then add the beef, cooled onions, mushrooms, and garlic and blend that in as well (I just use the same fork I blended the egg with to blend everything together).
• Spread the mixture evenly into a bread loaf pan (9x5x3-inch).
• Bake at 350°F for an hour to an hour and fifteen minutes or until the center is no longer pink/red.
• Let stand for 10 minutes before slicing and serving.

MUSHROOM WALNUT GRAVY COPYCAT FROM THE SPOT NATURAL FOOD RESTAUR

Steps:

• In a large saucepan, combine water, onions, garlic, aminos, tamari mushrooms and walnuts. Bring this mixture to a boil.
• Seperately mix the cornstarch and the 1/4 cup water and slowly add this mixture to the sauce.
• Cook over low heat, stirring frequently, until the sauce thickens. About 10 minutes.
• Serve this with the mushroom walnut loaf or over steamed brown rice.