Best Mushroom And Hazelnut Loaf Recipes

MUSHROOM AND HAZELNUT LOAF

Mushroom and Hazelnut Loaf image

This is another Jeremy Vincent recipe. This loaf is a perfect partner for roast turkey or chicken. The loaf can be prepared a day ahead and stored in the fridge. It is served as an alternative to stuffing, or cooked in a loaf tin, and served on the side. The loaf can also be used as a stuffing inside the bird, put into the cavity of a chicken or turkey, and cooked with the poultry. I have posted the recipe as printed from the Weekly Times.

Provided by Tisme

Categories < 4 Hours

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

170 g butter, plus extra for preparing the tin
4 shallots, finely chopped
3 garlic cloves, minced
1 cup onion, chopped
3 teaspoons fresh thyme leaves
1/2 cup white wine
680 g mixed mushrooms, stems removed, cut into 1cm chunks (button, field, shiitake or a combination of wild mushrooms)
1 cup chicken stock (substitute vegetable stock, if preferred)
sea salt
fresh ground white pepper
8 cups bread, cubed (use a rustic country or bakers loaf, rather than supermarket sliced)
1/4 cup fresh parsley leaves, chopped
3 sage leaves, chopped
3/4 cup hazelnuts, halved and lightly roasted
3 extra-large eggs, beaten
2 cups cream
1 teaspoon hazelnut oil (optional)

Steps:

Preheat oven to 180°C.
Melt the butter in a large frying pan, add the shallots, garlic and onion and saute until translucent.
Add a teaspoon of thyme and the mushrooms.
Cook until the mushrooms are light brown.
Add the wine and cook until the liquid evaporates, then repeat with the stock.
Season with salt and pepper.
Place the mushrooms in a bowl.
Generously butter a 26cm loaf tin.
Put the bread, parsley, sage, hazelnuts, remaining thyme and mushroom mixture in a large bowl.
Stir in the eggs, cream and hazelnut oil (if using) until combined and season with a teaspoon of salt and half a teaspoon of pepper.
Spread the stuffing in the loaf tin, then cover with foil and bake for 45 minutes.
Remove the foil and bake another 30 minutes, until golden.
Serve warm or at room temperature.

Nutrition Facts : Calories 397.2, Fat 31.5, SaturatedFat 16, Cholesterol 127.2, Sodium 318.5, Carbohydrate 21.6, Fiber 1.9, Sugar 2.8, Protein 7.2

NUT LOAF SUPREME

Nut Loaf Supreme image

This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.

Provided by MooninAries Awakening

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 1h50m

Yield 8

Number Of Ingredients 16

Ingredients

1 ½ cups walnuts
½ cup pecans
2 tablespoons olive oil
1 small sweet yellow onion, finely chopped
3 cloves garlic, minced
1 (6 ounce) package baby bella mushrooms, chopped
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried thyme
12 ounces shredded Swiss cheese
1 ½ cups cooked wild rice
1 cup cottage cheese
4 large eggs, lightly beaten
2 tablespoons chopped fresh parsley
1 teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.

Nutrition Facts : Calories 472.7 calories, Carbohydrate 15.6 g, Cholesterol 136.3 mg, Fat 36.8 g, Fiber 3.1 g, Protein 23.8 g, SaturatedFat 11.3 g, Sodium 525 mg, Sugar 2.6 g