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Mushroom Roast

What You'll Need:

1 tbsp oil
2 cloves garlic, minced
4 oz breadcrumbs
3 med carrots, cooked and mashed
½ cup vegetable broth
1 oz butter
1 small onion, chopped
8 oz cashew nuts, ground
1 egg, lightly beaten
½ tsp dried rosemary
½ tsp dried thyme
8 oz mushrooms, chopped
Salt and pepper

Preparation:

Preheat oven to 350° Fahrenheit. Grease 2lb loaf pan.

Heat the oil in a frying pan and sauté onion and garlic until tender.

In a medium-size bowl, mix together ground nuts, breadcrumbs and egg. Then add the mashed carrots and dried herbs. Mix in sautéed onion and garlic (and pan juices). Then add the vegetable broth and mix well. Season with salt and pepper. Melt the butter in a frying pan and sauté mushrooms.

Press half of the carrot/nut mixture into the loaf pan and top with mushrooms. Add the rest of the carrot/nut mixture on top. Cover with foil and bake for about 1 hour. Remove from heat and allows to cool slightly before turning it out onto a serving dish. Serve hot or cold.

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