This is one of the favourites in our family. Depending on the nut varieties, you will get a different taste every time.
Serves 6.
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 125 g mushrooms
- 2 tsp plain flour
- 300 ml stock, or water
- 175 g mixed nuts (walnuts, almonds, hazelnuts, cashews, whatever), chopped
- 175 g wholewheat breadcrumbs
- 1-2 tbsp soy sauce dried herbs
- salt and pepper to taste
- 2 tbsp plain flour or breadcrumbs for coating
- 4 tbsp oil for roasting
Heat oven to 190º C.
Heat oil in large saucepan and add the onion and the garlic and fry gently for 5 mins. Add the mushrooms and fry for a further 5 mins. Sprinkle the the flour on top and stir well, then pour in stock (or water) and bring to the boil, stirring all the time.
Let the mixture simmer for 2 – 3 mins., then remove from the heat. Stir in nuts, breadcrumbs, soy sauce and herbs and then season. Turn mixture out onto a board sprinkled with flour or breadcrumbs, using hands to form into a loaf shape.
Roll loaf in the flour so that it is coated all over.
Put oil in roasting tin and heat in oven for a few minutes. Put the nut loaf into the tin and turn it to coat it all over in the hot oil (mind your fingers). Bake for 40 – 45 mins. until crisp, spooning some of the oil over the top of the loaf after about 30 mins.
¡Bon provecho!