Mushroom Nut Roast
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 0.7 oz dried porcini mushrooms
- 1.7 fl oz warm vegetable stock
- 1 onion
- 2 sticks of celery
- 2 carrots
- 10.6 oz mushrooms
- 1 tablespoon olive oil
- 4 cloves garlic
- 2 tablespoons thyme
- 2 tablespoons tomato purée
- 7 oz mixed nuts
- 2 tablespoons brown rice miso paste
- 3 tablespoons cornflour
- 1 x 14 oz tin cooked green lentils
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Preparation
Step 1
Preheat oven to 200°C / 180°C fan / 400°F and line a 900g loaf tin with baking parchment. Place the dried mushrooms into the vegetable stock, cover and leave to soak until needed.
Step 2
Add the onion, celery, carrots and chopped mushrooms into a food processor and blitz until finely chopped but still chunky. Add the oil to a large frying pan over medium heat. Add the blitzed mushroom mixture and fry for 10 minutes until all of the water released from the mushrooms has evaporated and the vegetables are soft.
Step 3
Tip in the garlic, thyme and tomato purée and fry for 30 seconds until fragrant.
Step 4
Pour into a bowl with the chopped nuts, miso paste, cornflour and lentils. Stir and season to taste. Roughly chop the soaked mushrooms and add them to the mixture, along with the liquid.
Step 5
Pour the mixture into the prepared tin, level and top with the remaining 2 tablespoons of chopped nuts. Bake for 40 minutes until a skewer inserted comes out clean. Allow to cool for 15 minutes; then tip out from the tin and slice to serve.
Step 6
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