Description

A hearty, golden-baked loaf made with sautéed mushrooms, nuts, and herbs, offering a rich, earthy flavor. Ideal as a vegetarian main, snack, or savory breakfast.

Ingredients

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2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 cups mushrooms, finely chopped
2 celery stalks, chopped
1/4 cup parsley, chopped
1/2 tsp dried thyme
Salt and pepper to taste
3/4 cup all-purpose flour
1 tsp baking powder
3 large eggs
1/2 cup milk
1/2 cup shredded cheese (optional)
1 cup mixed nuts (walnuts, almonds, pecans), chopped

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Instructions

Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly.
Heat olive oil in a skillet. Sauté onions and garlic for 2 minutes.
Add mushrooms, celery, thyme, salt, and pepper. Cook until moisture evaporates. Stir in parsley.
In a large bowl, whisk eggs and milk. Stir in flour and baking powder to form a batter.
Fold in sautéed vegetables, cheese (if using), and most of the nuts, reserving some for topping.
Pour the mixture into the prepared loaf pan and sprinkle remaining nuts on top.
Bake for 45–50 minutes, or until golden brown and a toothpick inserted comes out clean.
Let the loaf cool before slicing and serving.

Notes

Use a food processor to finely chop mushrooms and nuts for a more uniform texture.
This loaf can be made ahead and stored in the fridge for up to 5 days.
Great served warm or cold, with a dollop of sour cream or chutney.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 2g
Sodium: 210mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 7g
Cholesterol: 55mg