Mushroom Nut Roast

A few years ago I went in search of a nut roast recipe, and was interested to find they were all so different. So I made up my own composite, picking all the tastiest sounding ingredients. And I was surprised how delicious it was. It keeps well in the fridge, and can also be frozen.

This is a handy recipe if you have vegetarians in the family. For Xmas Day, they’re festive made in star shaped tins, or mini loaf tins, and can be made in advance. At other times of the year, it’s a satisfying any time snack for even a dedicated carnivore like myself.

If you’ve only got a small food processor, or are only feeding 1 or 2 people, it might be easier to make a half mixture.

  • 1 Tbs each butter & extra virgin olive oil (or 2 Tbs olive oil)
  • 1 large onion, roughly chopped
  • 1 baby leek (optional), sliced and rinsed
  • 5 cloves garlic, crushed or chopped
  • 2 large mushrooms, finely chopped
  • 1 1/2 cups crispy cashews
  • 1/2 cup crispy brazils
  • 1/2 cup crispy walnuts
  • 1/2 cup crispy almonds
  • 2 small slices bread, roughly torn into chunks
  • sprinkling each of salt, paprika, italian herbs
  • some fresh sage
  • some fresh parsley
  • 1 egg (leave out, if vegan)

In a large food processor (FP), grind together almonds, cashews, brazils & walnuts until they’re the consistency of large breadcrumbs. Add the bread. Process again. Saute onions, leeks and garlic in the oil and butter. Add mushrooms, and cook till softened. Add to FP along with seasonings, herbs and the egg. Process till smooth. Cook in a greased, lined ring tin, or in four individual tins for about 40 mins at 180C. After about 30 mins, can carefully tip out onto a baking tray so that the bottoms brown as well.

If you’ve only got a small food processor, or are only feeding 1 or 2 people, it might be easier to make a half mixture. This keeps in the fridge for a few days.