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Jane Fox

Savory Mushroom Pecan Loaf

5 from 2 votes
Savory Mushroom Pecan Loaf is a savory meaty main dish that combines pecans, mushrooms and herbs in a loaf that is not only delicious but centerpiece worthy.
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Prep Time 2 hours
Cook Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 Tablespoon oil good quality , like olive oil
  • 2 Tablespoons Flax Seed
  • 5 Tablespoons water
  • ½ cup shallots finely diced
  • 1 cup yellow onion chopped
  • ½ cup carrots grated
  • 1 cup red pepper finely diced
  • 1 cup celery finely diced
  • 3 Teaspoons minced garlic
  • 4 cups crimini mushrooms , baby bellas roughly chopped, about 1 pound. You can do it in the food processor or blender on pulse.
  • ½ cup white wine make sure it is vegan and gluten free, ok to substitute vegetable broth.
  • 3 cups pecans broken pieces are ok, roughly chopped
  • 1 cup gluten free panko bread crumbs
  • 1/4 cup fresh parsley finely chopped
  • 1 Tablespoon fresh sage finely chopped
  • 1 Tablespoon fresh thyme finely chopped
  • 1 Tablespoon fresh Oregano finely chopped
  • 1 Tablespoon "Chick N" veggie bouillon or 1 vegan bouillon cube
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper

Equipment

  • loaf pan 9 x 5 x 3
  • blender or food processor
  • large frying pan
  • large mixing bowl
  • coffee grinder or spice mill

Method
 

To Begin
  1. Preheat the Oven to 375°
  2. Line the loaf pan with parchment paper
  3. Prepare a flax egg by grinding the flax seed, measuring two tablespoons out, and combining with 5 Tablespoons of water. Set this mixture aside for approximately 10 minutes.
  4. Remove the woody stems from the parsley, oregano, and the thyme and finely chop the leaves. Set aside
  5. Prepare the onion and the shallots by removing the skins and trimming the ends. Cut them into large pieces and pulse in the blender a couple of times. They will be roughly chopped. Be careful not to over process.
  6. Finely dice the celery, and red peppers and combine them with the onions.
  7. Grate the carrots and combine them with the other vegetables.
  8. Roughly chop the cremini mushrooms. Set them aside for later.
Saute
  1. In a large frying pan, heat the oil and add the onions, shallots, celery, red pepper, and carrots. Saute until the onions are translucent and the peppers are tender.
  2. Make a clearing in the pan, and add the 3 teaspoons of minced garlic. Let the garlic cook cook a minute before mixing them in with the vegetables.
  3. Add the chopped mushrooms and the wine to the sauteed vegetables.
  4. Stir and continue cooking the vegetable mixture until the mushrooms release their water, then stir occasionally until the liquid is mostly evaporated.
Dry Mix
  1. Put the pecans in the blender and hit pulse, at least twice. The nuts should be finely chopped, but not overprocessed.
  2. In a large bowl, mix the chopped pecans, panko bread crumbs, the chopped herbs, the chic'n bouillon, salt, pepper and the flax egg mixture together. Make sure the bowl is large enough to add the vegetables.
Combine
  1. Once the liquid in the vegetable saute has mostly evaporated, add the saute mixture to the dry mix of panko and pecans. Thoroughly mix the two together. You should have a firm, moist mix.
Finish
  1. Press the mixture firmly into the lined loaf pan and level off the top.
  2. Bake in a 375° oven for 45 minutes. To test for doneness, insert a knife into the bake. It should be relatively clean.
  3. Let the loaf rest in the pan about 10 minutes.
  4. To remove from the pan, place the plate you wish to serve it on, over the top of the loaf pan. Invert the plate and lift off the pan. Remove the parchment paper.
  5. Garnish with fresh herbs and vegetables.
  6. Enjoy!