This post has been a long time in the making and I'm very happy to finally be able to share it with you! If you're looking for a star for your next dinner menu - casual or formal - this savory mushroom loaf is sure to please. Think of this loaf as one big umami bomb just waiting to explode in your mouth after taking your first bite.
What I also love about this recipe is that you can easily turn this loaf into a "Savory Mushroom Stuffing" by simply removing the psyllium husk and the additional 1/2 cup of liquid. Instead of forming it into a loaf, you would spoon it into whatever you're stuffing and then pop it into the oven. Alternately this could be served as a stuffing on the side. If choosing this route, simply add the peas and quinoa/millet to the large sauté pan with the mushrooms and heat through.
There are many other ways you could modify this recipe - like using different veggies, herbs and spices - so I encourage you to have fun in the kitchen creating your own savory bomb!
ingredients
serves 4 to 6 depending on the size of your slices
1/2 lb mushrooms of choice destemmed, cleaned and chopped into thin slices
1 medium sized red or white onion finely diced
4 garlic cloves minced
1 sprig of rosemary or sage leaves finely chopped
4 sprigs of thyme - approximately 2 teaspoons of leaves
2 tablespoons coconut oil or butter
2 tablespoons balsamic vinegar
1/2 cup red wine
1 cup frozen peas
1 cup quinoa or millet
1 1/2 cups broth of choice - homemade shiitake mushroom is my favorite!
3 tablespoons whole psyllium husks
1 cup water - use broth for a richer flavor
1/4 cup nutritional yeast
sea salt to taste - I used a porcini sea salt
cracked pepper to taste
Prepare your mise en place.
Begin by adding 1 cup quinoa/millet and 1 1/2 cups of broth to a pot and heat on high. Once the mixture comes to a boil, give it a stir, turn the heat to low and cover. Cook for 20 minutes. Remove from the burner, fluff with a fork and then cover again and set aside.
While the quinoa/millet is cooking, preheat a large sauté pan to medium-low heat and add the butter or oil. Next add in the onions and a pinch of sea salt, and sweat for approximately 10 minutes stirring frequently.
Once the onions have cooked for approximately 10 minutes, add in the garlic and cook for another 30 seconds - until the garlic releases its aroma. Turn the heat to medium, then add in the mushrooms, herbs and balsamic vinegar. Sauté for another 5 minutes - until the mushrooms start to brown a bit - then add in the wine, a bit more sea salt and cracked pepper to taste. Let the mushrooms simmer, uncovered, stirring frequently, for approximately 15 minutes - until the liquid has completely evaporated. Note - the mushrooms will have a very concentrated flavor profile, but this is important, as the quinoa/millet will absorb a good portion of the seasoning from them while baking in the oven.
While the onions are cooking add the psyllium husk and 1 cup water/broth to a small bowl, stir to combine then set aside.
Preheat the oven to 375°F and grease a standard size loaf pan. While the mushrooms are cooking combine the quinoa/millet, peas and nutritional yeast in a large bowl and stir to combine.
Once the mushrooms have finished cooking, add them to the quinoa/millet mixture along with the psyllium husk. Gently fold the ingredients together until the psyllium husk gel has been distributed evenly. Pour the mixture into a loaf pan, then firmly pat down with the back of a wooden spoon or spatula. Bake for 50 to 55 minutes - until semi-firm to the touch.
Remove the loaf from the oven and let cool for approximately 10 to 15 minutes. Loosen the edges with a knife before flipping it out onto a large platter then let it cool for another 10 to 15 minutes. Note - you can eat it right after you flip it out onto a platter, but the loaf won't stay together quite as well if it doesn't cool just a bit more. Pair this loaf with your favorite sides - maybe even drizzle some white bean gravy over the top! - for a meal that is sure to satisfy.
"My cooking is simply ingredients plus umami."
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