Mushroom Walnut Nut Loaf

Saute mirepoix (carrots, onions, celery) over medium heat with olive oil until carrots are tender.

Add chopped mushrooms to the mirepoix and cook down until they release moisture.

Add garlic to the mushrooms and stir to combine, continuing to cook until liquid is almost gone.

Pour in red wine and cook off the moisture while enjoying a glass yourself.

Ensure the mixture is wet but not liquid; remove from heat.

In a bowl, combine cooked brown rice, shredded gruyere cheese, chopped parsley, chopped walnuts, and cottage cheese.

Fold in the sauteed mushroom mixture.

Taste the mixture and adjust seasoning with salt or pepper before adding beaten eggs.

Mix in the beaten eggs thoroughly.

Transfer the mixture into a parchment-lined loaf pan.

Bake the nut loaf at 350 degrees for about one hour.

Remove the nut loaf from the pan and slice to serve.

Equipment Needed

Spice Level:

Dietary

Allergens