Cheese and Nut Loaf

Ingredients

Qty Ingredient
1½ cup cooked brown rice
1½ cup walnuts
½ cup cashews
1 ea medium yellow onion, chopped
2 tbsp butter
taste salt
2 cloves finely chopped garlic
½ cup chopped mushrooms
½ - 1 oz dried porcini (or shitake) mushrooms
2 tbsp chopped parsley
2 tsp fresh thyme leaves, chopped, or ½ tsp dried
2 tbsp marjoram, chopped, or 1 tsp dried
1 tsp sage, chopped, or ½ tsp dried
4 ea eggs, beaten
1 cup cottage cheese
9 - 12 oz grated jack cheese
6 oz grated fontina cheese
taste pepper

Preparation

  1. Soak the dried mushrooms 20' in hot water
  2. Finely chop the mushrooms and herbs:
    1. fresh mushrooms
    2. re-constituted porcini (or shitake) mushrooms
    3. parsely
    4. sage
    5. marjoram (cilantro)
    6. thyme
  3. Preheat oven to 350℉ then roast the nuts 5-7 minutes, chop them finely
  4. Cook onions in butter over moderate heat till nearly carmelized, then season with salt
  5. Add garlic, chopped mushrooms, dried mushrooms, herbs. Cook until the liquid released by mushrooms is reduced
  6. Combine this mixture in a bowl with the rice, nuts, eggs, cottage cheese and grated cheese.
  7. Season to taste with pepper and additional salt if needed
  8. Lightly butter a loaf pan and line with parchment paper. Fill it and bake the loaf 375℉ until the top is golden and rounded about 1¼ hours. The loaf should be firm when the pan is shaken.
  9. Let sit 10 minutes then turn out on serving plate
  10. Serve with wild mushroom or herb béchamel sauce