There can never be enough mushrooms on the dinner table, if you ask me. I like to sneak them into my dishes as much as possible, as they add delicious depth to each meal. This loaf reminds me of a typical nut roast, being baked in a loaf shape—and it’s not far off as we are adding almond, cashew, and flaxseeds. The freshly cooked wild mushrooms take this to a whole other level and add the perfect texture and deliciously earthy notes to this mouthwatering hero of a dish.
Ingredients
For the mushroom loaf
- 3 & 1/3 cups (500g) mixed wild mushrooms of your choice (I use a blend of oyster, maitake, king oyster, and skiitake)
- 1/2 tsp sea salt
- 1/4 cup (60ml) vegan white wine
- 1/4 tsp ground black pepper
- 2 tbsp (8g) fresh parsley, plus more for optional garnish
- 1 tbsp (14g) vegan butter
- 1/2 cup (80g) finely diced shallots
- 1 &2/3 cups (212g) finely diced carrots
- 1 cup (101g) finely diced celery
- 2 tsp (10g) crushed garlic
- 1 & 1/4 cups (120g) almond flour
- 2 tbsp (20g) flaxseeds
- 1 cup (129g) roughly chopped cashews
- 7 oz (198ml) vegetable stock
- 5 cups (150g) fresh spinach
Instructions
- Place the wild mushrooms in a large, dry skillet. Cook them over high heat, stirring frequently, for 10 to 12 minutes. After 5 minutes, sprinkle in the salt.
- Deglaze the pan with the white wine, then stir in the black pepper and fresh parsley. Cook for 3 to 4 minutes, or until the majority of the liquid has evaporated. Remove the mushrooms from the skillet and set them aside.
- Place the vegan butter in the skillet, then add the shallots, carrots and celery. Cook for 10 minutes, or until the carrots have softened, then stir through the garlic.
- Sprinkle in the almond flour, flaxseeds and cashews. Pour in the vegetable stock and allow the mixture to simmer over low heat for 15 minutes. Add the spinach in batches and cook until wilted, then remove the mixture from the stove.
- Add in the mushrooms, and stir to combine.
- Preheat your oven to 375°F (190°C). Line and grease a 14 x 6–inch (35 x 15–cm) loaf pan.
- Transfer the mixture to the pan. Even it out with a spatula, pressing down firmly to neatly pack the loaf pan. Bake for 25 to 30 minutes, or until the top is nicely golden. Allow the roast to cool for 10 minutes, before carefully turning it upside down on a serving platter. Top with the parsley, if using, before slicing.