Main Dishesdeliciouslyella
Mushroom Nut Roast
Make this satisfying nut roast ahead of Christmas day — simply bake the day before and then reheat in the oven when ready to serve. This festive centrepiece is studded with nuts, loaded with lentils, thyme and umami-flavoured mushrooms.
👥 6 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●frying pan
- ●pan
- ●food processor
- ●bowl
📝 Preparation Steps
1
Preheat oven to 200°C / 180°C fan / 400°F and line a 900g loaf tin with baking parchment. Place the dried mushrooms into the vegetable stock, cover and leave to soak until needed.
dried porcini mushrooms0.7 ozmushrooms10.6 oz
2
Add the onion, celery, carrots and chopped mushrooms into a food processor and blitz until finely chopped but still chunky. Add the oil to a large frying pan over medium heat. Add the blitzed mushroom mixture and fry for ⏱️ 10 minutes until all of the water released from the mushrooms has evaporated and the vegetables are soft.
onion1carrots2dried porcini mushrooms0.7 ozmushrooms10.6 oz
3
Tip in the garlic, thyme and tomato purée and fry for ⏱️ 30 seconds until fragrant.
garlic4 clovesthyme2 tablespoonstomato purée2 tablespoons
4
Pour into a bowl with the chopped nuts, miso paste, cornflour and lentils. Stir and season to taste. Roughly chop the soaked mushrooms and add them to the mixture, along with the liquid.
cornflour3 tablespoonsdried porcini mushrooms0.7 ozmushrooms10.6 oz
5
Pour the mixture into the prepared tin, level and top with the remaining 2 tablespoons of chopped nuts. Bake for ⏱️ 40 minutes until a skewer inserted comes out clean. Allow to cool for ⏱️ 15 minutes; then tip out from the tin and slice to serve.
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