Mushroom Loaf

Serving Size : 4
Categories : "Main Meals" Cuisine: "Vegetarian"

8 ounces mushrooms -- roughly chopped
1 onion -- chopped
1 tablespoon olive oil
2 tablespoons skimmed milk powder
squeeze lemon juice
1 teaspoon yeast extract
4 ounces grated cashews
4 ounces soft wholemeal breadcrumbs
1 teaspoon mixed dried herbs or fresh herbs or choice
1 egg
sea salt and black pepper
butter for greasing

Gently fry the onion in the oil in a large saucepan with lid on for a few minutes, then add the mushrooms and fry for a further few minutes or so, without the lid on.

Remove from the heat Add the lemon juice, yeast extract and skimmed milk powder and liquidize

Add all the remaining ingredients and season to taste.

Grease a lined 1 lb loaf tin with butter

Spoon the mushroom mixture into this and smooth the top.

Bake uncovered, for 40-45 minutes in pre-heated oven 180°C. Leave to rest for 5 minutes then turn the loaf out, carefully remove the lining paper

Serve in slices, with a savoury sauce and vegetables of your choice.

Description:  "This loaf is good hot or cold, it slices best when cold. It freezes very well for up to 3 months and tastes just as good as when first made."
Source: Susan