Meatless Monday - Moosewood's Carrot Mushroom loaf

Straight from Moosewood cookbook this looked interesting. A couple notes, I don't recommend this for a quickie dinner. Even using the food processor it took a while to get it  all prepped.   Happily Mollie Katzen mentions that once cooked this freezes very well so maybe make it ahead of time.

You'll also see that perhaps I over processed the mushrooms. It'll impact texture. Finally I used reduced fat cheese. I must've grabbed the wrong one at the market, oh well.



2 cups minced onion
1 Tbs butter
1 lb mushrooms, chopped
1 ½ tsp salt
1 tsp basil
1 tsp thyme
1 tsp dill
3 to 4 medium cloves garlic, minced
1 ½ lbs carrots, grated (about 6 cups)
2 cups superb bread crumbs
1 cup (packed) grated cheddar
2 eggs, beaten
Black pepper, to taste

Lightly oil a 9 x 13-inch baking pan. Preheat the oven to 350F

In a large skillet, sauté onions in butter over medium heat for about 5 minutes.

Add mushrooms, salt, herbs, and garlic, and continue to sauté for about 10 minutes.

In a large bowl, combine carrots, breadcrumbs, cheese, eggs, and pepper.

Add the sautéed mixture and mix well.

Has interesting texture

Spread into the prepared pan and sprinkle with your choice of toppings.

Cover the pan with foil.

Bake for 30 minutes covered, then uncover and bake minutes more. Serve hot or warm.

Ya know... gotta say... it's got decent flavor but it is missing something - maybe a full fat cheese. I'd make it again but serve as a side dish or something on a buffet, not as dinner.

Another lesson learned.

Until next time, Eat well & Keep Digging!




The Gastronomic Gardener
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