Walnut Loaf with Mushroom Gravy

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Walnut Loaf with Mushroom Gravy

 

9 slices commercial whole wheat bread, (about 8 ounces)

2 cups walnuts, (about 8 ounces)

3 large eggs

3 medium onions, diced

1 small green bell pepper, diced

1 small celery rib, minced

1 small bunch parsley, stems discarded and leaves chopped

2/3 cup canned crushed tomatoes, or 1 (16-ounce) can diced tomatoes, drained

very well

1 1/2 tablespoons canola oil

1 teaspoon poultry seasoning

1 teaspoon salt

Generous seasoning freshly ground black pepper

Mushroom Gravy, recipe follows

 

 

 

 

 

 

Toast the bread slices either in the toaster or on a baking sheet placed

under the broiler. Let cool.

 

Preheat the oven to 375 degrees F. Generously butter a 9 by 5-inch loaf pan,

then line the bottom with waxed paper and butter the paper.

 

Tear up the toasted bread slices and make crumbs out of them in a food

processor. Place in a large bowl.

 

Process the walnuts until finely ground and mix into the bread crumbs. Combine

the eggs and onions in the processor and process until fine but not liquefied.

Stir into the bread crumbs. Place the green pepper, celery, parsley, tomatoes,

and oil in the processor and grind until fine but still

with some texture. Stir into the loaf mixture along with the poultry seasoning,

salt, and pepper. Mix this all very well until evenly moistened. (The mixture

may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape

it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.

 

Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf

comes out dry. Let sit 5 minutes, then run a knife all along the sides of the

loaf to help loosen it. Unmold the loaf onto a platter and remove the waxed

paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve

the loaf warm and the gravy hot.

 

 

Mushroom Gravy:

1/4 cup unsalted butter

2 cups thinly sliced mushrooms (8 ounces)

1/4 cup unbleached flour

2 1/2 cups vegetable stock, store-bought or homemade

1/4 cup dry red wine

2 tablespoons tamari soy sauce

Freshly ground black pepper

 

 

Melt the butter in a medium-size saucepan over medium heat. Add the

mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will

become very pasty. Cook

this roux for 2 minutes, stirring constantly. It will stick to the bottom of the

pan a little bit;

 

Author: Jeanne Lemlin, Vegetarian Classics, HarperCollins, 2001

Source: TV FoodNetwork

Formatted by Chupa Babi: 04.17.08

 

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[Guest guest]

Does it really have to be commercial? I make my own.

 

¸.·´ .·´¨¨))

((¸¸.·´ .·´ -:¦:- Terri

-:¦:- ((¸¸.·´

 

 

 

On Apr 17, 2008, at 2:52 PM, Chupa Babi wrote:

 

> 9 slices commercial whole wheat bread, (about 8 ounces)