Layered cashew & mushroom loaf
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Layered cashew & mushroom loaf
  Loaf    Vegetables    Mushrooms  
Last updated 6/12/2012 1:21:45 AM. Recipe ID 54089. Report a problem with this recipe.
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      Title: Layered cashew & mushroom loaf
 Categories: Vegetables, Main dish, Fruits/nuts
      Yield: 8 Servings
 
      1 tb Oil
      1 sm Onion; finely chopped
      8 oz Cashew nuts
      4 oz Breadcrumbs, pref. wholewht.
      1    Egg
      3 md Parsnips * (see note)
    1/2 ts Rosemary **
    1/2 ts Thyme **
      1 ts Yeast extract
    1/4 pt Stock
           Salt
           Freshly ground black pepper
      1 oz Butter or margarine
      8 oz Mushrooms; chopped
           Oil or butter; to grease pan
 
  * Note: Parsnips should be cooked and mashed with some margarine. (Use
  potatoes in place of parsnips when parsnips are not in season.) ** If
  using fresh herbs, double the amount. Heat oil and fry onion and
  garlic till soft.  Grind cashews in a nut mill, blender or mincer
  then mix with breadcrumbs.  Beat egg well and add to dry ingredients.
  Mix in parsnips (or potatoes) and herbs. Add fried onion and garlic.
  Be sure to scrape in all the juice as the loaf can get a little dry
  during baking. Dissolve the yeast in stock and add to other
  ingredients. Season well. Melt margarine in skillet and saute the
  mushrooms till they are soft. Grease a 2 pound loaf pan then press in
  half the loaf mixture. Cover with the mushrooms and top with the rest
  of the nut mixture. Press down firmly. Cover with aluminum foil and
  bake for 1 hour at 350 F (180 C) or gas mark 4. When cooked, let
  stand for 10 minutes and then turn onto a plate. Slice and serve.
  Excellent hot or cold.  It also freezes well.  To freeze, slice into
  portions, wrap in foil and toss in freezer. To re-use, thaw, then
  heat in a medium oven till hot. Serves 6 to 8
 




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Recipe ID 54089 (Apr 03, 2005)

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