Chestnut and Mushroom loaf. A nut loaf is like a meat loaf but without meat and I was instantly interested in getting his recipe for it with its very Winter friendly ingredients. There were chestnuts and mushrooms which are everywhere at the moment, as well as a tasty combination of items, some of which I added as I found the original recipe a little too much on the sweet side. Chestnut, Mushroom and Sage Roast "This is by far the best nut loaf I have ever made, it's just so full of flavour!

Today, we're going to make a distinctive dish, chestnut and mushroom loaf. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. You can have Chestnut and Mushroom loaf using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chestnut and Mushroom loaf

You need 150 g of pack of roasted peeled chestnuts.
You need 200 g of mushrooms.
It's 1 of medium onion.
Prepare 6 cloves of garlic.
It's 2-3 leaves of kale.
It's of Butter or oil for cooking.
Prepare of Thyme, rosemary and parsley.
Prepare 1 of egg.
It's 1/2 cup of breadcrumbs.
You need of Salt and pepper.
It's of Dried chilli flakes.

A nut loaf is like a meat loaf but without meat and I was instantly interested in getting his recipe for it with. Season the meat with salt and pepper, then add the cooled mushroom mix, cooled breadcrumbs, cheeses and egg yolks and mix to combine. In a large pot over low heat, heat the butter then add onions. Meanwhile lightly grind sage, rosemary, thyme and pepper together.

Chestnut and Mushroom loaf step by step

Cook onion on medium heat for 2 minutes, then add mushrooms and garlic and cook for another few minutes until onions are soft and translucent and mushrooms are cooked.
To the food processor add half of chestnuts, chopped kale, chopped herbs, mushroom and onion mix, breadcrumbs, egg, salt and pepper, chilli flakes. Blend until combined. Add the rest of chestnuts and just pulse a little so they stay a bit chunky.
Add more breadcrumbs if necessary so the mixture isn't too wet.
Bake at 180°C for about 1 hour.

In a large bowl, toss the brown rice and nuts together. In a separate bowl beat the eggs with the cottage cheese. Add the egg mixture to the rice/nut mixture, then stir in the cooled mushrooms, grated cheese and fresh herbs. Line the loaf tin with baking paper. Wash the spinach in plenty of water and put into a saucepan.