Mushroom Nut Loaf Gluten Free Recipes

NUT LOAF SUPREME

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
• Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
• Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
• Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.

MUSHROOM NUT LOAF GLUTEN FREE

Steps:

• 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.