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Festive Mushroom and Nut Roast

This hearty vegetarian mushroom and nut loaf is crafted through chopping, mixing, shaping, and baking to create a rustic, flavorful centerpiece. Filled with earthy mushrooms, crunchy toasted nuts, and bright cranberries, it develops a golden crust with a firm interior that slices beautifully. Perfect for holiday dinners, it combines seasonal herbs and spices for a cozy, celebratory feel.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Festive
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups mushrooms (shiitake or cremini) finely chopped
  • 1/2 cup mixed nuts toasted, chopped
  • 1 cup breadcrumbs gluten-free or whole wheat
  • 1/2 cup frozen cranberries thawed
  • 1 tsp fresh thyme or 1/2 tsp dried
  • 1 tsp fresh sage or 1/2 tsp dried
  • 1 tbsp orange zest from one orange
  • 1/2 tsp cinnamon optional for warmth
  • 2 tbsp olive oil
  • to taste salt and pepper

Equipment

  • Mixing bowls
  • Food processor (optional)
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
  2. Finely chop the mushrooms, or pulse them briefly in a food processor until they reach a minced, meaty texture. Toast the mixed nuts lightly in a dry skillet until fragrant, then chop them coarsely.
  3. In a large mixing bowl, combine the chopped mushrooms, toasted nuts, breadcrumbs, fresh herbs, orange zest, cinnamon, and a pinch of salt and pepper. Mix everything thoroughly until well incorporated.
  4. Shape the mixture into a loaf shape on the prepared baking sheet, pressing gently to ensure it holds together. You can use your hands or a spatula to form a compact, even loaf.
  5. Bake the loaf in the preheated oven for about 40-45 minutes, until the top is golden brown and the interior feels firm when pressed lightly.
  6. While the loaf bakes, simmer the thawed cranberries with a teaspoon of orange zest and a pinch of cinnamon in a small saucepan over medium heat. Stir occasionally until the cranberries burst and the mixture thickens into a glossy glaze.
  7. Remove the loaf from the oven and let it rest on a cooling rack for about 10 minutes. This allows it to set and makes slicing easier.
  8. Slice the loaf carefully with a sharp knife, revealing a hearty, textured interior. Drizzle the warm cranberry glaze over the slices for a festive finish.
  9. Serve the slices with roasted root vegetables or your favorite seasonal sides, enjoying the rich, earthy flavors balanced with tart cranberry sweetness.

Notes

Ensure the mixture is firm enough before baking; if too sticky, add more breadcrumbs. Cover with foil if the loaf browns too quickly. Adjust seasoning to taste for depth of flavor.