Mushroom and Hazelnut Loaf

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180°C.
  • Melt the butter in a large frying pan, add the shallots, garlic and onion and saute until translucent.
  • Add a teaspoon of thyme and the mushrooms.
  • Cook until the mushrooms are light brown.
  • Add the wine and cook until the liquid evaporates, then repeat with the stock.
  • Season with salt and pepper.
  • Place the mushrooms in a bowl.
  • Generously butter a 26cm loaf tin.
  • Put the bread, parsley, sage, hazelnuts, remaining thyme and mushroom mixture in a large bowl.
  • Stir in the eggs, cream and hazelnut oil (if using) until combined and season with a teaspoon of salt and half a teaspoon of pepper.
  • Spread the stuffing in the loaf tin, then cover with foil and bake for 45 minutes.
  • Remove the foil and bake another 30 minutes, until golden.
  • Serve warm or at room temperature.
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