Guest guest Posted March 16, 2009 Report Posted March 16, 2009 Umm... it's definitely a year old, and it could be as old as 2 1/2 years. Oops! I do like the loaf, yes. But gravy would be good on it. Audrey S. On Mon, Mar 16, 2009 at 8:09 PM, wwjd <jtwigg wrote: > How old is your cornstarch? It should have thickened up nicely, in just > 3 minutes. When it is thickens up it improves the flavor. Here is some info > about using cornstarch in cooking. There is some great info there. > http://missvickie.com/howto/cooking101/cornstarch.htm > > I love this loaf and gravy. Glad you enjoyed the loaf. > Judy > > - > Audrey Snyder > <%40> > Monday, March 16, 2009 6:48 PM > Review - Mushroom Walnut Loaf > > I made a 1/2 recipe. I added vegetarian worcestershire sauce, and used a > shredded cheese mix instead of just cheddar. This stuff was good! > Especially > good right out of the oven, and it baked fast. I was very suspicious about > the walnuts, but I put them in and glad I did, it worked really well. I ate > a decent-sized piece just out of the pan while waiting for the gravy to > thicken! If the leftovers are as good as right out of the oven, then this > is > a keeper! > > And I waited and waited... and the gravy never did thicken.... I couldn't > get it to do anything, even with cornstarch -- and I didn't think it had > much flavor. I can see how this loaf could be a little dry without some > kind of gravy, though. I think I'll try my own " throw in a little of > everything " gravy next time, with lots of mushrooms and onions sauteed > first. I might try that tomorrow night with my leftovers, actually. Any > ideas on making this gravy work?? I'm better at making cream gravies, with > milk. > > Audrey S. > > Mushroom Walnut Loaf > > > > 6 eggs, beaten > > 1 1/2 c. raw walnuts, chopped fine > > 4 c. cheddar cheese > > 2 1/2 c. fresh or canned mushrooms, sliced > > 3/4 c. onions, diced small > > 1 1/2 t. granulated garlic or 1 clove minced > > 1 1/2 T. Tamari Sauce > > 3 1/2 c. cooked brown rice or basmati rice > > > > Combine all the ingredients in a large bowl and mix well. Pour into a > > sprayed 9 x 13 baking pan and bake for 45 minutes @ 350 F. Serve with > > Mushroom Gravy(recipe below) > > * Garden Loaf - You can substitute fresh raw vegetables chopped small, > for > > the mushrooms and add 1 t. basil. The rest is the same. > > > > Mushroom Walnut Gravy > > This sauce/gravy is great on steamed vegetables and brown rice, on the > > Mushroom Walnut Loaf( I made that last night to go with this gravy and it > > is > > awesome) or use your imagination. > > > > 4 c. water > > 2 T. diced onions > > 1 garlic clove minced > > 2 T. Braggs Liquid Amino's > > 3 T. Tamari Sauce > > 1/2 c. Mushroooms and/or finely chopped Walnuts (I used both) > > 3 1/2 T. Cornstarch mixed with 1/4 c. water > > > > In a large sauce pan, combine the water, onions, amino's Tamari, garlic, > > mushrooms and walnuts. Bring this mixture to a boil. Separately, mix the > > cornstarch in 1/4 c. of cold water, and slowly add this mixture to the > > sauce. Cook over low heat, stirring frequently, until the sauce thickens > - > > about 10 minutes. Add salt to taste. Makes about 5 cups. > > > > > > Quote
Guest guest Posted March 16, 2009 Report Posted March 16, 2009 How old is your cornstarch? It should have thickened up nicely, in just 3 minutes. When it is thickens up it improves the flavor. Here is some info about using cornstarch in cooking. There is some great info there. http://missvickie.com/howto/cooking101/cornstarch.htm I love this loaf and gravy. Glad you enjoyed the loaf. Judy - Audrey Snyder Monday, March 16, 2009 6:48 PM Review - Mushroom Walnut Loaf I made a 1/2 recipe. I added vegetarian worcestershire sauce, and used a shredded cheese mix instead of just cheddar. This stuff was good! Especially good right out of the oven, and it baked fast. I was very suspicious about the walnuts, but I put them in and glad I did, it worked really well. I ate a decent-sized piece just out of the pan while waiting for the gravy to thicken! If the leftovers are as good as right out of the oven, then this is a keeper! And I waited and waited... and the gravy never did thicken.... I couldn't get it to do anything, even with cornstarch -- and I didn't think it had much flavor. I can see how this loaf could be a little dry without some kind of gravy, though. I think I'll try my own " throw in a little of everything " gravy next time, with lots of mushrooms and onions sauteed first. I might try that tomorrow night with my leftovers, actually. Any ideas on making this gravy work?? I'm better at making cream gravies, with milk. Audrey S. Mushroom Walnut Loaf > > 6 eggs, beaten > 1 1/2 c. raw walnuts, chopped fine > 4 c. cheddar cheese > 2 1/2 c. fresh or canned mushrooms, sliced > 3/4 c. onions, diced small > 1 1/2 t. granulated garlic or 1 clove minced > 1 1/2 T. Tamari Sauce > 3 1/2 c. cooked brown rice or basmati rice > > Combine all the ingredients in a large bowl and mix well. Pour into a > sprayed 9 x 13 baking pan and bake for 45 minutes @ 350 F. Serve with > Mushroom Gravy(recipe below) > * Garden Loaf - You can substitute fresh raw vegetables chopped small, for > the mushrooms and add 1 t. basil. The rest is the same. > > Mushroom Walnut Gravy > This sauce/gravy is great on steamed vegetables and brown rice, on the > Mushroom Walnut Loaf( I made that last night to go with this gravy and it > is > awesome) or use your imagination. > > 4 c. water > 2 T. diced onions > 1 garlic clove minced > 2 T. Braggs Liquid Amino's > 3 T. Tamari Sauce > 1/2 c. Mushroooms and/or finely chopped Walnuts (I used both) > 3 1/2 T. Cornstarch mixed with 1/4 c. water > > In a large sauce pan, combine the water, onions, amino's Tamari, garlic, > mushrooms and walnuts. Bring this mixture to a boil. Separately, mix the > cornstarch in 1/4 c. of cold water, and slowly add this mixture to the > sauce. Cook over low heat, stirring frequently, until the sauce thickens - > about 10 minutes. Add salt to taste. Makes about 5 cups. > > Quote
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