Ingredients2 tablespoons unsalted butter 1 large onion, finely chopped 3 ounces mushrooms, brushed, cleaned, and diced 2 large carrots, peeled and grated 2 ribs celery, chopped 1 red pepper, diced 5 large eggs, beaten 3/4 cup walnuts, roughly chopped 1/4 cup pine nuts 2 cups breadcrumbs Sea salt and freshly ground black pepper Pumpkin seeds
- Preheat oven to 350 degrees F. and line a LOAF PAN with parchment paper.
- Gently fry the diced onion, mushrooms, celery, carrots and pepper in butter until softened. Let cool 5 minutes before proceeding.
- Add the beaten eggs, chopped walnuts, pine nuts and breadcrumbs. Season with salt and pepper.
- Scoop the mixture into the prepared LOAF PAN, pressing down into the corners and smoothing out the top. Scatter over some pumpkin seeds, if you like. Place in oven and roast for 1 hour (40 minutes if using convection), checking and covering the top after 30 minutes if the loaf looks like it is browning too much.
- Leave to set for at least 10 minutes before taking it out of the loaf pan and slicing.
Any mushrooms may be used. Spring morels make the nut loaf a forest tasting feast. Summer's mildly pepper, distinct apricot aroma chanterelles border on divine intervention. And fall's plethora of rich, buttery flavored shitake mushrooms make for a meaty tasting Thanksgiving vegetarian entree.