Review - Mushroom Walnut Loaf

[Guest guest]

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.

>

>