Mushroom Nut Loaf Gluten Free |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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 |
Directions:
1. Preheat Oven to 350.
2. Heat a Large Skillet and pour in 1 TSP Olive Oil.
3. When the Oil is hot add Chopped Onions saute until soften 5 to 6 minutes.
4. 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.).
5. Continue cooking stirring constantly, if the mixture begins to stick add more Olive Oil.
6. Mix together Cooking Wine, Arrowroot, Lemon Juice, Flour, Rosemary, and Thyme.
7. Pour into skillet and cook until the mixture thickens 1 to 2 minutes.
8. Season with Salt and Pepper. Press mixture into 9 x 5 x 3-inch Loaf Pan.
9. Bake for 30 minutes.
10. Slice and Serve hot.
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