Mushroom and Broccoli Nut Loaf
Instructions:
- ¾ cup/50g/2oz sliced button mushrooms
- 2 tbsp/25g/l oz polyunsaturated margarine
- 2 stalks celery, chopped
- 1 clove garlic, crushed
- 1 onion, grated
- 1 tbsp/15ml wholemeal flour
- 1 ½ cups/400g/15oz can chopped tomatoes
- 2 cups/l00g/4oz wholemeal breadcrumbs
- 1 cup/l00g/4oz ground walnuts
- 1 egg
- 1 tsp/5ml fresh basil, chopped
- 1 tsp/5ml fresh oregano, chopped
- 1 tbsp/15ml parsley, chopped
- salt and freshly ground black pepper
- 4oz/100g broccoli spears, cooked
- SAUCE
- 1 cup/50g/2oz chopped mushrooms
- 3 tbsp/20g/ ¾ oz wholemeal flour
- ½ cup/120ml/4fl oz vegetable stock
- ½ cup/120ml/4fl oz skimmed milk
- celery leaves
- Sauté the mushroom slices in a frying pan with I tbsp/15g/ ½ oz margarine, drain and place in a line down the centre of a lightly greased 2pt/1.11 loaf tin.
- Cook the celery, garlic and onion in the pan until softened.
- Stir in the flour and tomatoes and stir until thickened.
- Add the breadcrumbs, nuts, egg, herbs and seasoning. Place half in the tin. Add the broccoli spears and top with the remaining mixture.
- Cover with foil, place in a roasting pan filled with boiling water and cook at 350oF/ 180oC/Gas 4 for 1 ¼ - 1 ½ hours.
- Melt the remaining margarine, add the chopped mushrooms and cook for 2-3 minutes. Stir in the flour, and cook for I minute.
- Add the stock, milk and seasoning and stir until boiled.
- Turn out the loaf, garnish with celery leaves and serve with the sauce separately.
- Serves 6