A few weeks ago I checked out the new cookbook by our local Food Coop. It’s a great little local to Oklahoma cookbook, and it has some great recipes in it. If you are one of those people that likes to collect local, regular people compiled, cookbooks, I highly recommend it. My only little gripe about it is the sideways layout of the book. The cover and chapters are laid out in portrait style, while the recipes are laid out landscape style. The makes it easy to lay the spiral bound book down on your counter to look at while cooking. But difficult to read through as you have to keep flipping the book back and forth in order to view it in order.
At any rate. There is a most excellent recipe for a Mushroom, Nut & Cheese Loaf in the The Oklahoma Food Cooperative Cookbook. I served it to a vegetarian friend of mine and she actually cried for love of it! My four-year-old inhaled it and asked for more. And my husband, the open-minded carnivore, loved it too! It’s now part of my permanent repertoire (and I’m even getting requests to have it made in bulk for people to purchase).
- 1 tbsp olive oil
- 1 small onion
- 1 lb fresh crimini mushrooms, chopped
- 3 cloves garlic, minced
- 1½ tsp thyme
- ½ tsp marjoram
- ½ tsp sage
- salt and pepper to taste
- 1 cup cooked brown rice
- 1 cup walnuts, roasted, minced
- 1/3 cup sunflower seeds, minced
- 3 eggs
- 2/3 cup cottage cheese
- 1 cup shredded parmesan cheese
- Preheat oven and stone (or regular metal) loaf pan to 350°F.
- Heat oil in a large skillet, over medium heat and cook onion until translucent. Add garlic, saute for 1 minute; add mushrooms, dried herbs, and salt and pepper. Cook on medium-low heat until all juice evaporates from mushrooms, about 20 minutes. Place mushroom mixture in a large bowl, add rice, nuts, eggs, cottage cheese, and cheese and blend together well.
- Put the mixture into hot stoneware (or regular) loaf pan. Bake 40-50 minutes, or until firm. Remove from oven and let cool on a rack for 10 minutes. Remove the loaf from pan.
- Serve immediately, or wrap and freeze for up to 6 months.