This recipe is relatively flexible in terms of the nuts and herbs. I love swapping the pecans and almonds for walnuts and heartnuts, and adding savory and sage to the other herbs, as well.
Mushroom Nut Loaf
2 tablespoons (30mL) extra-virgin olive oil
2 small onions, chopped
2 cloves garlic, minced
2 cups (480mL) chopped cremini mushrooms
1 cup (240mL) almonds, chopped (see Note)
3/4 cup (180mL) pecans, chopped (see Note)
1 tablespoon (15mL) fresh thyme
1/2 tablespoon (7mL) fresh rosemary
1/2 cup (120mL) apple cider
1/4 cup (60mL) sorghum flour
Sea or Himalayan salt
Freshly ground pepper
Preheat oven to 350 degrees F. Lightly grease a 9×5-inch loaf pan.
Heat the olive oil in a large skillet. Add the onions and sauté until softened, about 5 minutes. Add the garlic, mushrooms and nuts. Cook until fragrant, about 2 minutes. Stir in the herbs, apple cider, and sorghum flour. Mix until smooth, cooking until the mixture has thickened, about 1 minute. Season with salt and pepper.
Use a spatula to scrape the mixture into the prepared pan. Bake for 30 minutes, until firm and lightly browned. Let stand at least 20 minutes before turning out of the pan. Serve warm.
Note: Finely chop most the nuts, leaving a couple tablespoons in tact for a nice crunch. (This is easily done in a food processor). The finer chopping aids in a loaf that stays together when slicing. Similarly, if you unmold it too soon, it will not stay together when slicing.
14 thoughts on “Mushroom Nut Loaf”
Mmmmmm,…What a lovely mushrooms & nut roast! It looks freaking delicious too! 😀
Great, thanks, Sophie!
This is awesome! My family loves mushrooms, so I know this roast will go over very well. I’m in Toronto this weekend for the CHFA show, but I will leave this recipe for my husband to make on Sunday when I return. 😉 I’m enjoying your blog posts!
Ang – I didn’t realize you were going! I forgot what industry you worked in (since, as you know, it isn’t open to the public). I will be there! What day(s) are you going?
Yay!! I was going to ask if you were going. I’ll be there for Friday and right through to Sunday. And you? I’m with Wanigan Organics (my sister-in-law and brother-in-law’s store) – as a consultant. http://www.wanigan.com/
Awesome. I will be there with my Ontario health food store distributor, Health Management Books, signing from 1-2pm. If you can come by during that time, great! If not, I’ll try to hunt you guys down after (I can’t stay too long). I’ll be there Saturday!
See you then! 🙂
Oh man, mushrooms are my favourite. This sounds SO GOOD!
Does “apple cider” mean like hard cider, or more like hot apple cider?
Hi, Nicole! Sorry for the delay. I was away — that is like pressed apple cider (which is like the hot apple cider that you are referred to, but you don’t have to use it heated). You could use apple juice if that is easier. Or hard cider would be good, too!
Very tasty! A co-worker made this recipe and brought me a piece to try. I love mushrooms, but was unsure of the nuts. I was really surprised that it was so good. I’m new to the gluten-free world, so most of my surprise came from the fact that you could make such a deliciously savory loaf from ground nuts. I am also staying away from fruit juices because I’m also eliminating sugar. Since I’m not necessarily trying to eat vegan, would it be possible to use chicken broth in place of the cider? Thanks!
Hi, Amanda! Thanks for the feedback.
Any sort of broth would work instead of the cider — it will slightly change the taste, but not the texture. Let me know if you try it and how it fares!