Nut and mushroom roast with brown veggie sauce
easy
90 mins
90 mins
Ingredients
- 125 g Wholemeal rice
- 4 Onions
- 2 Garlic cloves
- 400 g Mushrooms
- 3 TABLESPOONS Oil
- 2 TEASPOONS creeping thyme
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp Fat and breadcrumbs
- 100 g Cashew nuts
- 300 g Walnut kernels
- 100 g Parmesan (piece)
- 150 g Fresh cream
- 4 Eggs
- 7-10 Tbsp Rose peppers
- 1 collar Soup Greens
- 1 TABLESPOON Tomato paste
- 4 TABLESPOONS Cornstarch
- 2 TABLESPOONS Soy sauce
Directions
- 1
Cook rice according to package instructions. Peel onions and garlic, clean and wash mushrooms. Chop everything finely. Fry half of the onions and garlic in 2 tbsp. hot oil. Fry the mushrooms until the liquid has evaporated.
- 2
Season with thyme and salt. Let both cool down.
- 3
Grease a box mould (approx. 30 cm long; approx. 2 1⁄2 l capacity) and sprinkle with breadcrumbs. Chop the nuts. Grate cheese. Knead both with rice, mushrooms, crème fraîche, eggs, salt, pepper and 1 tsp. paprika.
- 4
Put it in the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 1 hour.
- 5
Clean or peel, wash and chop the soup greens. Fry the rest of the onions and garlic in 1 tbsp. hot oil. Sweat tomato paste with. Add 1 l water, bring to the boil, simmer for about 30 minutes.
- 6
Sieve the sauce. Mix starch and 6 tablespoons of water, thicken sauce with it. Season to taste with soy sauce, pepper and salt if necessary. Let roast rest in the pan for about 10 minutes. Then turn out and serve with sauce.
- 7
Served with: roast potatoes and carrots.
Nutrition Facts
810 kcal
33 g
61 g
26 g
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