Layered Cashew and Mushroom Roast
Over a year ago
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Ingredients
- 1 tablespoon oil for frying
- 1 small anion
- 2 cloves garlic
- 225 gr Cashew Nuts
- 110 gr fresh breadcrumbs
- 1 egg
- 3 medium parsnips. cooked and mashed with a little butter
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 teaspoon yeast extract
- 150 ml hot water or stock
- pinch salt and pepper
- 25 gr buter
- 225 gr mushrooms
Accompaniment
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Description
If you want to convert a serious carnivore to vegetarianism this is your chance.
Method
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1
Pre-heat oven to gas mark 4, 180 degrees celsius.
Heat the oil and fry the onion and garlic til soft.
Grind the cashew nuts in a nut blender, then mix with the breadcrunbs.
Beat the egg and add it to the dry ingredients, then mix in the mashed parsnips and herbs, add the fried onions and all the juices.
Dissolve the yeast extract in hot water or stock and add to the other ingredients, season.
Melt the butter in frying pan and sauté the chopped mushrooms until soft.
Greese a 2 lb loaf tin with butter, then press in half the nut mixture. Cover with a layer of mushrooms and top with the rest of the nut mixture.
Cover with foil and bake for an hour. When cooked, remove the load from the oven and let it stand for 10 mintes before turning it out, serve hot or cold.
Chef's Tips
The trick to this recipe is how dried you make it, if it is too mashy it will not look nice, if too dry it will not taste as good.
As usual practice makes perfect.
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