*  Exported from  MasterCook  *
 
                       Layered Cashew & Mushroom Loaf
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Main Dish
                 Nuts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    Oil
    1      sm            Onion -- finely chopped
    8      ounce         Cashew nuts
    4      ounce         Breadcrumbs -- pref. wholewht.
    1                    Egg
    3      md            Parsnips * (see note)
      1/2  teaspoon      Rosemary **
      1/2  teaspoon      Thyme **
    1      teaspoon      Yeast extract
      1/4  pint          Stock
                         Salt
                         Freshly ground black pepper
    1      ounce         Butter or margarine
    8      ounce         Mushrooms -- chopped
                         Oil or butter -- to grease pan
 
 * Note: Parsnips should be cooked and mashed with some margarine. (Use potatoes
in place of parsnips when parsnips are not in season.) ** If using fresh herbs,
double the amount.
 
   Heat oil and fry onion and garlic till soft.	Grind cashews in a nut mill,
 blender or mincer then mix with breadcrumbs.  Beat egg well and add to dry
 ingredients.  Mix in parsnips (or potatoes) and herbs.  Add fried onion and
 garlic.  Be sure to scrape in all the juice as the loaf can get a little dry
 during baking.  Dissolve the yeast in stock and add to other ingredients. 
 Season well.
 
  Melt margarine in skillet and saute the mushrooms till they are soft.
 Grease a 2 pound loaf pan then press in half the loaf mixture.	Cover with the
mushrooms and top with the rest of the nut mixture.  Press down firmly.
 Cover with aluminum foil and bake for 1 hour at 350 F (180 C) or gas mark 4.
 
   When cooked, let stand for 10 minutes and then turn onto a plate.  Slice and
 serve.  Excellent hot or cold.  It also freezes well.	To freeze, slice into
 portions, wrap in foil and toss in freezer.  To re-use, thaw, then heat in a
 medium oven till hot.
 
  Serves 6 to 8 
  Posted by Mark Satterly in Fidonet Intercook
 
                    - - - - - - - - - - - - - - - - - -