Mushroom and roccoli nut loaf

6 Servings

Ingredients

Quantity Ingredient
1 cup Sliced button mushrooms
2 tablespoons Polyunsaturated margarine
2 Stalks celery; chopped
1 Clove garlic; crushed
1 Onion; grated
1 tablespoon Whole wheat flour
1½ cup Canned chopped tomatoes
2 cups Fresh whole wheat bread crumbs
1 cup Ground walnuts
1 Egg
1 teaspoon Chopped fresh basil
1 teaspoon Chopped fresh oregano
1 tablespoon Chopped fresh parsley
Salt and freshly ground black pepper
4 ounces Broccoli spears; cooked ---SAUCE-----
1 cup Chopped mushrooms
3 tablespoons Whole wheat flour
½ cup Vegetable stock
½ cup Skim milk
Celery leaves

Directions

Saute the mushroom slices in a skillet with 1 tablespoon margarine, drain and place in a line down the center of a lightly greased 5-cup loaf pan.

Cook the celery, garlic and onion in the pan until softened. Stir in the flour and tomatoes and stir until thickened.

Add the bread crumbs, nuts, egg, herbs and seasoning. Place half in the pan. 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 350 degrees for 1¼ to 1 ½ hours.

Melt the remaining margarine, add the chopped mushrooms and cook for 2-3 minutes. Stir in the flour, and cook for 1 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.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998

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