Sagey Mushroom Nut Roast

Step 1

Preheat oven 375F

Step 2

Toast in an extra-large skillet on the stove, over medium-low heat until golden a fragrant, set aside. ( You can also toast on a sheet pan in a 350F oven for 15-16 mins.)

Step 3

In an extra-large skillet heat oil over medium heat. Saute the onion 2-3 minutes, add celery and carrots, and saute 5-6 more minutes until they begin to soften. Add mushrooms, garlic, salt, pepper, and sage. Saute until mushrooms release all their liquid, 10-15 minutes, covering with a lid for a few minutes to get this going. Remove lid, continue cooking off all the liquid.  Feel free to deglaze with a splash of wine (or skip it) cooking it all off. Cook until the mushrooms are no longer liquidy– make a well in the middle and add the miso paste, stirring it in. You’ll know you are close when they begin sticking to the pan. You really want these dry as possible. Turn off the heat.

Step 4

, lining with parchment and oiling the narrow ends.

Step 5

In a food processor, pulse the walnuts into lentil size and smaller.  Place in a large bowl. Pulse the mushroom mixture- leaving a little texture here too. Place in the bowl. Add the mustard, eggs, and oats. Give a good stir.

Step 6

Pour the mixture into the loaf pan and place on the middle rack of the 375 F oven until puffed and golden, about 35 minutes. Check at 25, rotating the loaf pan if need be.

Step 7

While it is baking make the gravy- this Mushroom gravy is nice or use your favorite!

Step 8

You will know the loaf is done when it puffs up slightly in the middle- indicating the eggs are cooked all the way through. Let it rest five minutes before flipping onto a platter (or keep it warm in the loaf pan with foil- until serving).

Step 9

over top and sprinkle with pomegranate seeds. Garnish with fresh sage leaves on the platter.

Step 10

Serve with mashed potatoes.