Recipe for Mushroom-Walnut-Cheese Loaf: A Vegetarian Thanksgiving Entree
Adapted from Cheese and Nut Loaf recipe on MarthaStewart.com
Ingredients:
- 1 generous bunch rosemary and 1 bunch thyme
- 1 cup brown rice, washed and soaked overnight
- 2 Tbsp butter or ghee + more for greasing a casserole dish
- 1 medium onion, minced fine
- 6 cloves garlic, minced fine
- 12 oz shiitake mushrooms, chopped small
- 4 eggs, lightly beaten
- 1 cup cottage cheese
- 6 oz gruyere cheese, grated
- 1 cup parsley, chopped and packed tightly
- 1 cup walnuts, chopped coarsely
- Salt and pepper to taste
Method:
Cook the rice the day before or at least a few hours before:
- Bring 2 cups of water to a boil and add the rosemary and thyme bunches. Let it simmer for more than an hour until it reduces to about 1.5 cups
- Cook the soaked rice with 1.5 cups of the broth instead of plain water
Prepare to make the loaf:
- Preheat the oven to 350F.
- Spread butter on a 9" x 4.5" casserole dish and set aside
- In a saute pan, melt the butter or ghee and add the onions and garlic. When soft, add the mushrooms and cook for 10 mins until the mushrooms are fully cooked
- Lightly beat 4 eggs and set aside
Assemble the ingredients:
- Mix the cooked rice, saute'd veggies, eggs, cottage cheese, gruyere cheese, parsley, and walnuts. Add salt and pepper to taste.
- Pack in to the casserole dish
Bake the loaf:
- Bake the loaf for 1 hour. The loaf will be firm to touch. Let it sit for 20 mins to cool.
- Slice and serve with your favorite sides!