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Carrot-Mushroom Loaf

July 21, 2011

This is like a meatless vegetable meatloaf.  This smaller version made 3-4 servings and I put 2 in the freezer for later, since I’m cooking for one and I usually get tired of eating the same thing more than 2 or 3 times in a row.  For the original recipe, double the ingredients and use a 9×13 pan.  This would make a good side dish for thanksgiving.  The leftovers reminded me of stuffing.

Carrot-Mushroom Loaf

(adapted from Mollie Katzen’s The New Moosewood Cookbook)

1 cup minced onion

1 Tbsp butter

1/2 lb. mushrooms, chopped

3/4 tsp salt

1/2 tsp basil (dried)

1/2 tsp thyme (dried)

1/2 tsp dill (dried)

2 cloves garlic, minced

3/4 lb. carrots, grated (about 3 cups)

1 cup bread crumbs (preferably homemade)

1/2 cup packed grated cheddar

1 egg, beaten

pepper, to taste

Optional toppings: extra dill, cheese, bread crumbs, sesame seeds

Lightly oil an 8×8 baking dish.  Preheat oven to 350 F.

In a large skillet, saute onions in butter over medium heat for about 5 minutes.  Add mushrooms, salt, herbs, and garlic and cook another 10 min. or so.

Combine the other ingredients in a large bowl.  Add the onion/mushroom mixture and mix well.  Spread in pan and sprinkle with toppings.

Cover and bake for 30 minutes, then uncover and continue to bake 15 min.  Serve hot or warm.

Pressing the mixture into the dish

After baking

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From → Vegetables

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