Mushroom Roast

Mushroom Roast

from Linda McCartney On Tour
by Linda McCartney

This recipe was suggested by my friend Julia. It is a great centerpiece for a vegetarian Christmas. It is delicious served hot with Onion and Juniper Gravy or cold with a salad.

Serves 4-6

1 medium onion, chopped
2 tablespoons olive oil
1/2 each green, red, and yellow bell pepper, seeded and chopped
1 pound brown mushrooms, sliced
3 cups brown breadcrumbs
1 tablespoon dried mixed herbs, or 2 tablespoons fresh herbs of your choice
1 large organic egg, beaten
sea salt and black pepper to taste
paprika to taste
1 cup vegetarian Cheddar, grated
1 large or 2 small tomatoes, sliced

In a large saucepan, sauté the onion in the oil for 5 minutes. Stir in the chopped peppers and cook for a further 5 minutes, stirring occasionally.

Add the sliced mushrooms and cook gently until they soften for 1 or 2 minutes. Remove from the heat, stir in the breadcrumbs and herbs, and mix well. Fold in the beaten egg. Season with salt and pepper and a little paprika to taste.

Spoon the mixture into a well-greased 9 x 5 x 3-inch loaf pan and press down well. Sprinkle the grated cheese on top and bake at 350F degrees for 40-45 minutes. Arrange the tomato slices on top for the last 15 minutes of baking.

Allow the roast to cook for at least 20 minutes before lifting it out carefully, then slice it with a very sharp knife.

© 1998 by Linda McCartney. Used by permission - www.TWBookmark.

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