Mushroom And Hazelnut Loaf Recipes

NUT LOAF SUPREME

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.

LENTIL-MUSHROOM WALNUT LOAF

Steps:

• Note: to make lentils, sort 1 ¼ cup dried lentils in a medium saucepan over high heat; combine the lentils with 2 cups water (do not add salt); bring to a boil, reduce heat to low and simmer, covered until the lentils are tender, about 15-20 minutes.
• Preheat oven to 350°.
• In a big bowl, combine all the ingredients except the cheese; mix well.
• Turn the mixture into a lightly oiled 8x8 inch glass baking pan; gently pat down.
• Bake until the loaf is firm and the top is lightly browned, about 40 minutes.
• Sprinkle the cheese on top and bake 10 minutes, until the cheese is melted.
• Let stand in dish for 5-10 minutes before serving.
• Cut into squares and serve from the baking dish.

MUSHROOM AND HAZELNUT LOAF

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.

SWISS MUSHROOM LOAF

Steps:

• Preheat oven to 350°. Cut bread diagonally into 1-in. slices to within 1 in. of bottom of loaf. Repeat cuts in opposite direction. Place cheese cubes and mushrooms in cuts. , In a microwave-safe bowl, combine remaining ingredients; microwave, covered, on high until butter is melted, 30-60 seconds. Stir until blended. Spoon over bread. , Wrap loaf in foil; place on a baking sheet. Bake until cheese is melted, about 40 minutes.