This recipe came from one of my many cookbooks.. The Gluten-Free Vegan, to be exact. Page 95 to be even more exact. Mushrooms were on sale at my market.. so I made this.. and the next post will be full of mushrooms too!
Oven! 350. and have a 9 x 5 x 3 inch loaf pan ready to go.
2 tbsp olive oil
1 cups onion, chopped
2 cloves garlic, finely chopped
2 cups mushrooms, chopped
3/4 cup raw cashews, chopped
1 cup walnuts, chopped
1/2 cup Marsala cooking wine (I used a dry white sherry)
1 tbsp arrowroot powder
juice of one lemon
1/4 cup sorghum flour
1/4 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp salt
lots of freshly ground pepper
1. preheat oven.
2. Heat a large skillet over medium high heat and pour in oil. When hot, add onion and saute until soft (5-6 min). Add garlic, mushrooms, nuts, and continue to cook, stirring often. If mixture begins to stick to the bottom, add a little more oil.
3. Add wine, arrowroot, lemon juice, four, rosemary, and thyme. Continue to cook while it thickens, another 1-2 minutes. Season with salt and pepper then press the mixture into a loaf pan.
4. Bake for about 30 minutes, or until browned on top. Serve in slices.
(I couldn't wait long enough for mine to set - so my slices.. were more like delicious scoops of mushroom nut loaf!) Oh! I almost forgot.. I put cashew gravy on top!
The Cashew Gravy (pg 172 of the same book!)
1 1/4 cup raw cashews
2 tsp wheat-free tamari
1 tsp dried parsley
pinch of Italian seasoning
1 tsp arrowroot powder
1 cup water
freshly cracked pepper
1. Preheat oven then roast cashews on a cookie sheet for about 15 minutes, until very lightly browned.
2. Place cashews in a food processor and blend until very very fine. Add the tamari sauce, parsley, Italian seasoning, arrowroot powder, and water and blend until smooth (1-2 minutes)
3. Pour the mix into a saucepan and heat to boiling, stirring constantly. You may need to add a bit more water to keep the mixture from becoming too thick. Lower the heat, and cook through, about 1-2 minutes. Season to taste with salt and pepper.
Good work, and Enjoy!!