Mushroom loaf recipe

Mushroom Loaf recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Mushroom Loaf recipe is a delightful vegetarian alternative to traditional meatloaf. Packed with earthy flavors and a hearty texture, it is a perfect dish for mushroom lovers. The combination of mushrooms, breadcrumbs, and aromatic herbs creates a savory and satisfying loaf that is both comforting and nutritious. Whether you are a vegetarian or simply looking for a delicious meat-free option, this recipe is sure to impress.

Keywords: Mushroom loaf, vegetarian, meat-free, savory, nutritious.

Mushroom loaf recipe details

Mushroom loaf recipe, recipe Rating: 4.5
Number of votes:99 

Ingredients

	butter, to grease the tin
	breadcrumbs, to coat the tin
10 g	dried porcini mushrooms
250 g	mushrooms
125 ml	olive oil
1 tsp	thyme
	freshly ground black pepper
100 g	flour
40 g	durum wheat
3 tsp	baking powder
1 tsp	salt
150 g	sour cream
2	eggs
30 g	sunflower seeds or pumpkin seeds

Instructions

Soak the porcini in lukewarm water for 30 minutes, then transfer them into a sieve, rinse with cold water and drain.

Slice the mushrooms and roughly chop the porcini.

Heat 3 tablespoons of olive oil in a shallow saucepan. Sauté the mushrooms, the porcini and the thyme. Cover and stew over gentle heat for approximately 5 minutes, season with pepper. Then allow to cool.

Grease the loaf tin and coat with breadcrumbs. Preheat the oven to 180°C (top and bottom heat).

Mix together the flour, durum wheat, baking powder and salt in a bowl. Stir in the sour cream, the eggs, and the remaining oil. Fold in the sunflower seeds or pumpkin seeds and the mushroom mixture. Spoon the dough into the tin, flatten and transfer the tin into the preheated oven and bake for 45-55 minutes.

Place the loaf tin on a wire rack. Allow the cake to cool for 10 minutes in the tin, then remove it and allow to cool completely.

Serve the mushroom loaf in neat slices with green salad, tomato slices and thyme.

Preparation time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
n/a