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Mushroom & Hazelnut Loaf

We all need a good loaf recipe. Especially in the winter when you are starting to get tired of all those soups, stews and pastas, but still feel like making something special. We’ve tried a couple of different ones and this is by far our favorite.

We have filled it with mushroom, hazelnut, leek and brown rice and it works perfect as a main course with salad, on a buffet table, as a starter, or sliced on bread the next day.
We like our loaf crunchy so we are chopping the nuts very roughly which makes it a little bit difficult to slice, but since we slice quite large pieces it’s not a problem. If you like thin slices you should chop everything thoroughly.


Mushroom & Hazelnut Loaf
Serves 4
-6

Olive oil
2 garlic
200 g mushroom (sliced)
200 g hazelnut (chopped)
200 g leek (sliced)
1 tsp thyme
1 tsp rosemary
salt & pepper

4 eggs
1/2 cup soya milk
1/2 cup brown rice (boiled and cold)
1/2 tsp nutmeg
salt & lemon pepper

Preheat the oven to 400°F. Pour olive oil in a frying pan and sauté garlic, mushroom, hazelnuts and leek. Add thyme, rosemary, salt and pepper. Let it stir for 10 minutes and set aside for a couple of minutes. Mix eggs, soya milk, rice and the spices in a bowl and add the vegetables. Pour everything into a non-stick loaf pan. (If you don’t have a non-stick pan you can use parchment paper or some oil). Bake it for 45 minutes.

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28 Comments

  1. Posted 16 Feb ’10 at 22:24 | #

    I am so in love with your recipes! This sounds delicious!

  2. Posted 16 Feb ’10 at 22:37 | #

    yum! i love how chunky everything is… I like it that way. Looks wonderful you guys!

  3. Posted 17 Feb ’10 at 07:08 | #

    Your recipes are so inspiring! Chockful of goodness and delicious looking to boot!

  4. Posted 17 Feb ’10 at 18:04 | #

    This looks fabulous and healthy! I woul like a slice of this for lunch!

  5. Posted 19 Feb ’10 at 03:57 | #

    That’s so clever!! How do you serve it? What toppings do you like with it?

  6. Posted 19 Feb ’10 at 12:47 | #

    Thanks guys!!

    We have had it with different salads with fruits and seeds, oven roasted root vegetables, mashed sweet potatoes and lemon, raw broccoli salad with raisins, sunflower seeds, red onion and yoghurt… :)

    /Luise

  7. Posted 25 Feb ’10 at 19:34 | #

    This looks super delicious. And maybe even something my picky husband would like :) I saw this on tastespotting.

  8. Posted 26 Mar ’10 at 23:23 | #

    I’ve been searching for a good loaf recipe, and I love mushrooms, rice and hazelnuts!! Delicious!

  9. Posted 27 Mar ’10 at 14:03 | #

    I just prepare and is delicious! Thank you very much for the recipe…

    Greetings from Spain,

  10. Posted 16 Oct ’10 at 02:46 | #

    Another one to try – looks delish!

  11. Lauren Bower
    Posted 20 Nov ’10 at 05:34 | #

    oh myyyy, this looks super delicious especially with holidays coming i’d love to make it part of my vegan thanksgiving! if i want to trade the eggs out what do you think would be the best substitute for a loaf like this? flax, or ener-G egg possibly?

  12. Valeria
    Posted 20 Dec ’10 at 12:00 | #

    I made this one last year and was requested (by my 11 year old sisters) to make it again! It has such a comforting taste. Do you have any other cool recipes for loafs??

  13. Lydia
    Posted 4 Jan ’11 at 18:01 | #

    Just wanted to say that we made this for Christmas, and it was so lovely! (I don’t even usually like mushrooms or leeks very much). I am making it again tonight with wheatberries instead of rice (what I have at hand). I think this is my new go to loaf recipe!

  14. Posted 25 Mar ’11 at 17:08 | #

    I made this last night and it was really nice. That being said, I did find that after the third or fourth bite it became… routine? I think a sauce might help with this. Do you have any suggestions for a dipping sauce that might be nice with this loaf?

  15. Karsten
    Posted 27 Mar ’11 at 10:43 | #

    Can I leave out the brown rice in the recipe?

    mmh..looks so yummy!

  16. Posted 11 Apr ’11 at 12:18 | #

    I didn’t find this routine AT ALL – it has enough herbs and spice to compliment the ingredients perfectly. No sauce needed for this gem! Enjoyed it with leftover fig & walnut pasta. I will be keeping up to date with all that happens here at Green Kitchen Stories. Keep up the wonderful work!

  17. Aurelie
    Posted 13 May ’11 at 13:23 | #

    You are a food genius! I want to make every single recipe of yours! Thank you so much for sharing this…

  18. Isadora
    Posted 4 Dec ’11 at 02:55 | #

    Hey!
    Looks really good,Im planning to make for Christmas. Just have few questions:
    What mushrooms did you use?
    How much milk do you need exactly? 2/5 cup is how much? Sorry my silly questions, hope you see this and can answer.

    • Posted 5 Dec ’11 at 15:03 | #

      Hi Isadora!
      We use champignon mushroom, you can see how they look like at the top photo. The correct amount of soy milk is 1/2 cup (ca 1 dl) soy milk.
      Happy cooking
      /Luise

  19. Anthony Robinson
    Posted 19 Dec ’12 at 14:13 | #

    Hello

    This looks amazing and i am very excited to make it, I am planning on making this for my yuletide dinner. Although there is no sauce and as many before me have said it does not need one! I would be ever so disappointed if I didn’t have the option of a sauce when eating the loaf. Is there any suggestions as to what one might make to accompany this stunning dish.

    Best wishes

    Anthony.

  20. Ève
    Posted 8 Feb ’13 at 14:11 | #

    Hi, I was wondering for how long it’s still good in the fridge, and if it’s freeze well? Since I am leaving alone, I can’t (too bad) eat it all in 2 days! Thank you

  21. Ola
    Posted 3 Jul ’13 at 05:11 | #

    Hi. Can you suggest what substitutes I can use for hazelnuts. Almonds? Walnuts? Sunflower seeds? Thank you, can’t wait to make this:)

  22. Katie
    Posted 8 Nov ’13 at 18:23 | #

    This looks so yummy — could it be made with an egg substitute?

  23. Jen Regan
    Posted 11 Feb ’14 at 13:30 | #

    If you didn’t want to use soy milk could you use ordinary milk instead?

  24. Louise
    Posted 6 Mar ’14 at 06:01 | #

    Hallo, I only have cows milk in the house at the moment – is it possible to use this instead of soya milk?

  25. Posted 12 Mar ’14 at 18:47 | #

    Hi! I’d like to freeze this… Any feedback from someone who tried?? What is wonderful in this recipe is I think you can substitue many things: sunflower seeds or almonds instead of hazelnuts, spelt or buckwheat instead of rice… Glorious!! (I might use pine nuts and buckwheat myself)

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