Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Oil 1 ts Yeast extract
1 sm Onion; finely chopped 1/4 pt Stock
8 oz Cashew nuts Salt
4 oz Breadcrumbs, pref. wholewht. Freshly ground black pepper
1 Egg 1 oz Butter or margarine
3 md Parsnips * (see note) 8 oz Mushrooms; chopped
1/2 ts Rosemary ** Oil or butter; to grease pan
1/2 ts Thyme **

* Note: Parsnips should be cooked and mashed with some margarine. (Use
potatoes in place of parsnips when parsnips are not in season.) ** If
using fresh herbs, double the amount.

Heat oil and fry onion and garlic till soft. Grind cashews in a nut
mill, blender or mincer then mix with breadcrumbs. Beat egg well and
add to dry ingredients. Mix in parsnips (or potatoes) and herbs.
Add fried onion and garlic. Be sure to scrape in all the juice as
the loaf can get a little dry during baking. Dissolve the yeast in
stock and add to other ingredients. Season well.

Melt margarine in skillet and saute the mushrooms till they are soft.
Grease a 2 pound loaf pan then press in half the loaf mixture. Cover
with the mushrooms and top with the rest of the nut mixture. Press
down firmly. Cover with aluminum foil and bake for 1 hour at 350 F
(180 C) or gas mark 4.

When cooked, let stand for 10 minutes and then turn onto a plate.
Slice and serve. Excellent hot or cold. It also freezes well. To
freeze, slice into portions, wrap in foil and toss in freezer. To
re-use, thaw, then heat in a medium oven till hot.

Serves 6 to 8

Posted by Mark Satterly in Fidonet Intercook

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