Recipe by Sharon123
I saw this made on the Food Channel and I'm putting it on here cause it looked so good! UPDATE: I have made this and of course, it is delicious!
Top Review by Geema
This recipe was fun to make because I couldn't quite imagine what the final result would taste like, using the interesting combination of ingredients. Well, it tasted like heaven. It's a vegetarian gourmet's dream dish, satisfying, healthy and delicious. I followed the directions to the letter, except I used sage, rosemary and thyme instead of poultry seasoning, and I used onion rye bread, since that was what I had on hand. The texture of the loaf was just perfect, and it even unmolded without a hitch. While the loaf is a 6 star, the sauce is a 4 star. I think it would be better if milk could be substituted for the vegetable stock. Obviously, it would not be quite as low fat or healthy with that change. We are looking forward to having some leftovers tomorrow, and know I'll be making this many times in the future. Try it yourself Sharon123; you were right about it looking good!!!
- 9 slices commercial whole wheat bread (about 8 ounces)
- 2 cups walnuts (about 8 ounces)
- 3 large eggs
- 3 medium onions, diced
- 1 small green bell pepper, diced
- 1 stalk celery, minced
- 1 bunch parsley, stems discarded and leaves chopped
- 2⁄3 cup canned crushed tomatoes or 1 (16 ounce) can diced tomatoes, drained very well
- 1 1⁄2 tablespoons canola oil
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- generous seasoning fresh ground black pepper
- 1⁄4 cup unsalted butter
- 2 cups thinly sliced mushrooms (8 ounces)
- 1⁄4 cup unbleached flour
- 2 1⁄2 cups vegetable stock, store-bought or homemade
- 1⁄4 cup dry red wine
- 2 tablespoons tamari soy sauce
- fresh ground black pepper
Directions See How It's Made
- Toast the bread slices either in the toaster or on a baking sheet placed under the broiler.
- Let cool.
- Preheat the oven to 375 degrees F.
- Generously butter a 9 by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper.
- Tear up the toasted bread slices and make crumbs out of them in a food processor.
- Place in a large bowl.
- Process the walnuts until finely ground and mix into the bread crumbs.
- Combine the eggs and onions in the processor and process until fine but not liquefied.
- Stir into the bread crumbs.
- Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture.
- Stir into the loaf mixture along with the poultry seasoning, salt, and pepper.
- Mix this all very well until evenly moistened.
- (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top.
- Cover the loaf with foil.
- Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry.
- Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it.
- Unmold the loaf onto a platter and remove the waxed paper.
- Let the loaf cool 20 minutes or so before slicing it.
- It's best to serve the loaf warm and the gravy hot.
- Mushroom gravy: Melt the butter in a medium-size saucepan over medium heat.
- Add the mushrooms and saute until brown, about 7 minutes.
- Stir in the flour; it will become very pasty.
- Cook this roux for 2 minutes, stirring constantly.
- It will stick to the bottom of the pan a little bit; that's okay.
- Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
- Cook the sauce at a bubbling simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that stick to the bottom of the pan.
- Serve in a pretty gravyboat.