Lemlin: CLASSIC MOCK MEATLOAF WITH MUSHROOM GRAVY

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* Exported from MasterCook Mac *

 

CLASSIC MOCK MEATLOAF WITH MUSHROOM GRAVY

 

Recipe By : Jeanne Lemlin's VEGETARIAN CLASSICS

Serving Size : 6 Preparation Time :0:00

Categories : Sauces And Gravies Burgers and Loaves

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Mock Meatloaf:

9 slices commercial whole wheat bread -- (8 ounces)

- (such as Arnold or Pepperidge Farm)

2 cups walnuts -- (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:

4 tablespoons unsalted butter

2 cups thinly sliced mushrooms -- (8 ounces)

1/4 cup unbleached flour

2 1/2 cups vegetables stock -- store-bought or

homemade

1/4 cup dry red wine

2 tablespoons tamari soy sauce

Freshly ground black pepper to taste

 

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. Generously butter a 9 x 5-inch loaf

pan, then line the bottom with wax 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 breadcrumbs.

Combine the eggs and onions in the processor and process until fine but

not liquefied. Stir into the breadcrumbs. 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 wax 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

 

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; that's okay.

 

Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.

Cook the sauce at a lively simmer for 5 minutes, stirring almost

constantly and scraping any crusty bits that adhere to the bottom of

the pan. Serve in a sauceboat.

 

Tips: If you don't have a food processor, you can grind everything in a

blender, but it will have to be done in many batches so the blender is

not overfilled.

 

You can also cook the loaf a few hours in advance, then reheat slices on

an oiled baking sheet in a 350-degree oven.

 

Yield: Serves 6

 

 

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Per serving (excluding unknown items): 444 Calories; 38g Fat (74%

calories from fat); 16g Protein; 15g Carbohydrate; 130mg Cholesterol;

748mg Sodium

Food Exchanges: 1/2 Starch/Bread; 2 Lean Meat; 1 1/2 Vegetable; 6 1/2 Fat

 

 

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