heavenly nut loaf

I know a nut loaf sounds retro, but this nut loaf is a bit more sophisticated than the nut loaves of old, it’s really scrumptious and hasn’t got a single lentil in it. It’s packed with the amazing flavours of porcini mushrooms, parmesan and cashew nuts and it’s got a great texture which comes from the shiitake mushrooms. It’s perfect for vegetarians at Thanksgiving and Christmas or any time there is a roast (It’s even delicious sliced cold from the fridge and put in a sandwich, with cranberry sauce and mayo)

Serve it with my vegetarian gravy, cranberry sauce and the rest of the trimmings.

Recipe

Serves 6-8.

Ingredients:
150g of dryish white bread crumbs
150ml of milk (or dairy free milk)
2 large eggs
30g of butter or olive oil plus a bit more for greasing the loaf tin
20g of dried porcini mushrooms (I get the cheaper porcini pieces in the supermarket) steeped in boiling water for 15 mins, drained and chopped
100g mushrooms chopped into small pieces (I use shiitake)
1 teaspoon of English mustard
1 teaspoon of grated nutmeg
2-3 teaspoons of Tabasco
1 egg white
1 tablespoon finely chopped fresh parsley
1 tablespoon of finely chopped fresh thyme
1 medium onion very finely chopped
2 medium celery sticks very finely chopped
Zest of one lemon
200g of chopped raw cashew nuts
100g chopped raw walnuts
1 large carrot finely grated
75g of Parmesan or vegan parmesan
A handful of polenta
Salt and pepper
1 large loaf tin

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