Porcini mushroom and vegetable nut roast - delicious. magazine

Name: Porcini mushroom and vegetable nut roast - delicious. magazine
Total time: 90 min
Ingredients: 30g dried porcini mushrooms; 100g fresh white breadcrumbs; Splash of vegetable oil; 1 onion, finely chopped; 1 carrot, grated; 1 celery stick, finely chopped; 1 parsnip, grated; A few fresh thyme sprigs, plus extra to garnish; 250g chestnut mushrooms, thinly sliced; 2 garlic cloves, crushed; 250g pack ready-cooked quinoa; 60g walnut halves, roughly chopped; 60g blanched almonds, roughly chopped; 75g vacuum packed cooked chestnuts, chopped; 2 medium free-range eggs, beaten; 2-3 pickled walnuts, finely chopped; 3 tbsp chopped fresh parsley; For the Boursin sauce; 20g butter; 20g plain flour; 400ml milk; 75g Garlic & Herbs Boursin (or other soft cheese with herbs); 50g mature cheddar, grated (check it’s vegetarian if you need it to be); You’ll also need; 1 litre loaf tin, greased with vegetable oil and fully lined with compostable baking paper

www.deliciousmagazine.co.uk

Forget those uninspiring veggie offerings of Christmases past – this updated porcini mushoom and vegetable nut roast is so satisfying.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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Ingredients

30g dried porcini mushrooms
100g fresh white breadcrumbs
Splash of vegetable oil
1 onion, finely chopped
1 carrot, grated
1 celery stick, finely chopped
1 parsnip, grated
A few fresh thyme sprigs, plus extra to garnish
250g chestnut mushrooms, thinly sliced
2 garlic cloves, crushed
250g pack ready-cooked quinoa
60g walnut halves, roughly chopped
60g blanched almonds, roughly chopped
75g vacuum packed cooked chestnuts, chopped
2 medium free-range eggs, beaten
2-3 pickled walnuts, finely chopped
3 tbsp chopped fresh parsley
For the Boursin sauce
20g butter
20g plain flour
400ml milk
75g Garlic & Herbs Boursin (or other soft cheese with herbs)
50g mature cheddar, grated (check it’s vegetarian if you need it to be)
You’ll also need
1 litre loaf tin, greased with vegetable oil and fully lined with compostable baking paper