Guest guest Posted March 16, 2009 Report Share Posted March 16, 2009 Umm... it's definitely a year old, and it could be as old as 2 1/2 years. Oops! I do like the loaf, yes. But gravy would be good on it. Audrey S. On Mon, Mar 16, 2009 at 8:09 PM, wwjd <jtwigg wrote: > How old is your cornstarch? It should have thickened up nicely, in just > 3 minutes. When it is thickens up it improves the flavor. Here is some info > about using cornstarch in cooking. There is some great info there. > http://missvickie.com/howto/cooking101/cornstarch.htm > > I love this loaf and gravy. Glad you enjoyed the loaf. > Judy > > - > Audrey Snyder > <%40> > Monday, March 16, 2009 6:48 PM > Review - Mushroom Walnut Loaf > > I made a 1/2 recipe. I added vegetarian worcestershire sauce, and used a > shredded cheese mix instead of just cheddar. This stuff was good! > Especially > good right out of the oven, and it baked fast. I was very suspicious about > the walnuts, but I put them in and glad I did, it worked really well. I ate > a decent-sized piece just out of the pan while waiting for the gravy to > thicken! If the leftovers are as good as right out of the oven, then this > is > a keeper! > > And I waited and waited... and the gravy never did thicken.... I couldn't > get it to do anything, even with cornstarch -- and I didn't think it had > much flavor. I can see how this loaf could be a little dry without some > kind of gravy, though. I think I'll try my own " throw in a little of > everything " gravy next time, with lots of mushrooms and onions sauteed > first. I might try that tomorrow night with my leftovers, actually. Any > ideas on making this gravy work?? I'm better at making cream gravies, with > milk. > > Audrey S. > > Mushroom Walnut Loaf > > > > 6 eggs, beaten > > 1 1/2 c. raw walnuts, chopped fine > > 4 c. cheddar cheese > > 2 1/2 c. fresh or canned mushrooms, sliced > > 3/4 c. onions, diced small > > 1 1/2 t. granulated garlic or 1 clove minced > > 1 1/2 T. Tamari Sauce > > 3 1/2 c. cooked brown rice or basmati rice > > > > Combine all the ingredients in a large bowl and mix well. Pour into a > > sprayed 9 x 13 baking pan and bake for 45 minutes @ 350 F. Serve with > > Mushroom Gravy(recipe below) > > * Garden Loaf - You can substitute fresh raw vegetables chopped small, > for > > the mushrooms and add 1 t. basil. The rest is the same. > > > > Mushroom Walnut Gravy > > This sauce/gravy is great on steamed vegetables and brown rice, on the > > Mushroom Walnut Loaf( I made that last night to go with this gravy and it > > is > > awesome) or use your imagination. > > > > 4 c. water > > 2 T. diced onions > > 1 garlic clove minced > > 2 T. Braggs Liquid Amino's > > 3 T. Tamari Sauce > > 1/2 c. Mushroooms and/or finely chopped Walnuts (I used both) > > 3 1/2 T. Cornstarch mixed with 1/4 c. water > > > > In a large sauce pan, combine the water, onions, amino's Tamari, garlic, > > mushrooms and walnuts. Bring this mixture to a boil. Separately, mix the > > cornstarch in 1/4 c. of cold water, and slowly add this mixture to the > > sauce. Cook over low heat, stirring frequently, until the sauce thickens > - > > about 10 minutes. Add salt to taste. Makes about 5 cups. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2009 Report Share Posted March 16, 2009 How old is your cornstarch? It should have thickened up nicely, in just 3 minutes. When it is thickens up it improves the flavor. Here is some info about using cornstarch in cooking. There is some great info there. http://missvickie.com/howto/cooking101/cornstarch.htm I love this loaf and gravy. Glad you enjoyed the loaf. Judy - Audrey Snyder Monday, March 16, 2009 6:48 PM Review - Mushroom Walnut Loaf I made a 1/2 recipe. I added vegetarian worcestershire sauce, and used a shredded cheese mix instead of just cheddar. This stuff was good! Especially good right out of the oven, and it baked fast. I was very suspicious about the walnuts, but I put them in and glad I did, it worked really well. I ate a decent-sized piece just out of the pan while waiting for the gravy to thicken! If the leftovers are as good as right out of the oven, then this is a keeper! And I waited and waited... and the gravy never did thicken.... I couldn't get it to do anything, even with cornstarch -- and I didn't think it had much flavor. I can see how this loaf could be a little dry without some kind of gravy, though. I think I'll try my own " throw in a little of everything " gravy next time, with lots of mushrooms and onions sauteed first. I might try that tomorrow night with my leftovers, actually. Any ideas on making this gravy work?? I'm better at making cream gravies, with milk. Audrey S. Mushroom Walnut Loaf > > 6 eggs, beaten > 1 1/2 c. raw walnuts, chopped fine > 4 c. cheddar cheese > 2 1/2 c. fresh or canned mushrooms, sliced > 3/4 c. onions, diced small > 1 1/2 t. granulated garlic or 1 clove minced > 1 1/2 T. Tamari Sauce > 3 1/2 c. cooked brown rice or basmati rice > > Combine all the ingredients in a large bowl and mix well. Pour into a > sprayed 9 x 13 baking pan and bake for 45 minutes @ 350 F. Serve with > Mushroom Gravy(recipe below) > * Garden Loaf - You can substitute fresh raw vegetables chopped small, for > the mushrooms and add 1 t. basil. The rest is the same. > > Mushroom Walnut Gravy > This sauce/gravy is great on steamed vegetables and brown rice, on the > Mushroom Walnut Loaf( I made that last night to go with this gravy and it > is > awesome) or use your imagination. > > 4 c. water > 2 T. diced onions > 1 garlic clove minced > 2 T. Braggs Liquid Amino's > 3 T. Tamari Sauce > 1/2 c. Mushroooms and/or finely chopped Walnuts (I used both) > 3 1/2 T. Cornstarch mixed with 1/4 c. water > > In a large sauce pan, combine the water, onions, amino's Tamari, garlic, > mushrooms and walnuts. Bring this mixture to a boil. Separately, mix the > cornstarch in 1/4 c. of cold water, and slowly add this mixture to the > sauce. Cook over low heat, stirring frequently, until the sauce thickens - > about 10 minutes. Add salt to taste. Makes about 5 cups. > > Quote Link to comment Share on other sites More sharing options...
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