Vegetarian Mushroom & Chestnut Nut-Roast with Mushroom Gravy
Vegetarian Mushroom & Chestnut Nut-Roast with Mushroom Gravy is a delightful blend of earthy flavors, perfect for any occasion. This dish features roasted mushrooms and sweet chestnuts, creating a comforting centerpiece that will impress your guests. Ideal for festive gatherings or cozy family dinners, this nut-roast is not only visually stunning but also packed with rich flavors that appeal to both vegetarians and meat-lovers alike. Serve it with homemade mushroom gravy for an unforgettable culinary experience.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 2 cups mixed mushrooms (button and cremini), finely chopped
- 1 cup pre-cooked chestnuts, chopped
- 1 cup fresh breadcrumbs
- 1 cup vegetable stock
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried sage (or 1 tbsp fresh)
- Salt and pepper to taste
- 2 cups mushroom broth
- 2 tbsp cornstarch
- 2 tbsp soy sauce
Instructions
- Preheat your oven to 350°F (175°C). Prepare a loaf pan by lining it with parchment paper.
- Heat olive oil in a skillet over medium heat. Sauté onions until translucent, then add garlic and cook for an additional minute.
- Stir in the chopped mushrooms and cook until soft, allowing moisture to evaporate.
- In a mixing bowl, combine sautéed mixture with chestnuts, breadcrumbs, herbs, vegetable stock, salt, and pepper. Mix well.
- Transfer the mixture into the prepared loaf pan and smooth the top. Bake for about 45 minutes until golden brown.
- For the gravy, heat mushroom broth in a saucepan, whisk in soy sauce and cornstarch until thickened.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Swap chestnuts for walnuts or pecans for added crunch. Experiment with different herbs like rosemary for varied flavor profiles. Make ahead by refrigerating uncooked nut-roast overnight; bake when ready.