Mushroom Nut Roast - Looking for a delicious and wholesome dish to elevate your weeknight dinner? Look no further! Our Mushroom and Nut Roast is a delectable blend of earthy flavours and nourishing ingredients that's sure to delight your taste buds. This Mushroom and Nut Roast is a delightful centrepiece for any meal, whether you're enjoying a cosy family dinner or hosting a gathering of friends. Packed with hearty nuts, earthy mushrooms, and aromatic herbs, it's a nourishing and flavorful choice for any occasion. Give this wholesome recipe a try and let the comforting aromas of this Mushroom and Nut Roast fill your kitchen with warmth and joy.

Ingredients:


- 1 cup mixed nuts (almonds, walnuts, pecans)
- 1 cup chestnut mushrooms, finely chopped
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 cup cooked brown rice
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- 1/2 cup breadcrumbs
- 2 eggs, beaten
- Salt and pepper to taste
- Olive oil for cooking

Instructions:


1. Preheat your oven to 180°C (350°F) and lightly grease a loaf tin with olive oil.
2. In a food processor, pulse the mixed nuts until they are finely chopped, but not powdered. Transfer to a large mixing bowl.
3. Heat a splash of olive oil in a pan over medium heat. Add the diced onion and cook until translucent. Then, add the minced garlic and chopped mushrooms, and sauté until the mushrooms are soft and any liquid has evaporated.
4. Add the cooked mushroom mixture to the bowl of chopped nuts. Then, add the cooked brown rice, fresh thyme, fresh rosemary, breadcrumbs, beaten eggs, salt, and pepper. Mix everything together until well combined.
5. Transfer the mixture into the greased loaf tin, pressing it down firmly.
6. Bake for 45-50 minutes, or until the roast is golden and firm to the touch.
7. Allow the roast to cool for a few minutes before carefully turning it out of the tin.

Slice and serve with your favourite sides or gravy.