Mushroom Nut Loaf Gluten Free Recipe
A Hearty Delicious Meal
Leftovers make good sandwiches, just like meatloaf!
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 2 cups mushrooms, Chopped
- 3/4 cup raw cashews
- 1 cup chopped walnuts
- 1/2 cup marsala wine or 1/2 cup cooking sherry
- 1 tablespoon arrowroot (found in the spice isle) or 1 tablespoon cornstarch
- 1 lemon, juice of
- 1/4 cup sorghum flour (OR whole wheat flour if gluten is not a problem)
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sea salt
- lots fresh ground pepper
Instructions
- Preheat Oven to 350.
- Heat a Large Skillet and pour in 1 TSP Olive Oil.
- When the Oil is hot add Chopped Onions saute until soften 5 to 6 minutes.
- Add in Minced Garlic, Chopped Mushrooms, Chopped Cashews and Chopped Walnuts. (I used a dehydrated blend and reconstituted them in water for several hours before chopping.).
- Continue cooking stirring constantly, if the mixture begins to stick add more Olive Oil.
- Mix together Cooking Wine, Arrowroot, Lemon Juice, Flour, Rosemary, and Thyme.
- Pour into skillet and cook until the mixture thickens 1 to 2 minutes.
- Season with Salt and Pepper. Press mixture into 9 x 5 x 3-inch Loaf Pan.
- Bake for 30 minutes.
- Slice and Serve hot.
Add Your Own Notes
Nutrition
Serving: 205gCalories: 560.3kcalCarbohydrates: 25.1gProtein: 10.1gFat: 37.9gSaturated Fat: 5.1gSodium: 306.4mgFiber: 3.9gSugar: 5.8g
Tried this recipe?Let us know how it was!