Hearty Mushroom Walnut Loaf
A savory, plant-based loaf made with mushrooms and walnuts, delivering a rich, hearty, and satisfying 'meaty' texture perfect for any meal.
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 cup onion finely chopped
- 2 cloves garlic minced
- 8 ounces cremini mushrooms finely chopped
- 1 teaspoon dried thyme
- 1 cup walnuts finely chopped
- 1/2 cup rolled oats quick or regular
- 1/4 cup fresh parsley chopped
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a loaf pan and line with parchment paper, leaving an overhang on the sides.
- Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 5-7 minutes until softened and translucent.
- Add minced garlic and finely chopped mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until mushrooms release their moisture and start to brown. Stir in dried thyme and cook for another minute.
- Remove the skillet from heat and let the mushroom mixture cool slightly.
- In a large bowl, combine the cooled mushroom mixture with finely chopped walnuts, rolled oats, fresh parsley, soy sauce, Dijon mustard, smoked paprika, salt, and black pepper. Mix thoroughly until all ingredients are well combined and the mixture is cohesive. You can use your hands to ensure everything is evenly distributed.
- Press the mixture firmly and evenly into the prepared loaf pan. Make sure it's packed tightly to prevent crumbling.
- Bake for 45-50 minutes, or until the loaf is golden brown and firm to the touch. The internal temperature should be around 165°F (74°C).
- Remove the loaf from the oven and let it cool in the pan for at least 15 minutes before carefully lifting it out using the parchment paper overhang. This cooling time is crucial for the loaf to set properly and prevent it from falling apart when sliced.
- Slice and serve warm with your favorite sides.
Notes
For best texture, ensure mushrooms are well-sautéed to remove excess moisture. Don't overmix the loaf mixture; combine just until everything comes together. This loaf can be made ahead and reheated. Leftovers are excellent in sandwiches or crumbled over salads. To achieve a perfectly firm loaf, allow it to cool in the pan for at least 10-15 minutes before slicing. If you don't have oats, breadcrumbs can be used as a substitute for binding. Consider adding a glaze made from ketchup, maple syrup, and Dijon mustard for extra flavor.