Name Mushroom & nut loaf


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* 2 tablespoons corn oil
* 250 g (8 oz) onions, chopped
* 250 g (8 oz) open cup or large open mushrooms, chopped
* 250 g (8 oz) shelled Brazil nuts, coarsely ground
* 125 g (4 oz) fresh wholemeal breadcrumbs
* 1 egg
* 2 teaspoons Worcestershire sauce
* salt and freshly ground black pepper

1. Heat the corn oil in a large saucepan. Add the chopped onions and fry, stirring frequently, for 5 minutes. Add the mushrooms and fry for 5 minutes more.
2. Remove the pan from the heat and stir in the Brazil nuts and breadcrumbs.
3. Beat the egg with the Worcestershire sauce and seasoning and add to the mushroom and nut mixture. Mix well. Press the mixture into a lightly greased 500 g (1 lb) loaf tin.
4. Bake in a preheated oven, 180°C (350° F), Gas Mark 4, for 1 hour, or until the loaf is lightly browned. Turn out of the tin and serve hot. Alternatively, if serving cold, cool in the tin before turning out.

Serves: 6

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