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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

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.


  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… :)


  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 | #

    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

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


    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


  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)

  26. Mary
    Posted 31 Oct ’14 at 11:15 | #

    Could you please confirm whether the herbs used in your recipe are dried or fresh. I just made it using fresh herbs but didn’t find the flavour was as herby as I expected. Otherwise a lovely loaf. Thank you from Australia.

  27. Julie
    Posted 22 Nov ’14 at 02:00 | #

    Jeg glæder mig til at prøve at lave den her til juleaften, den ser vildt lækker ud! Men (og det her nok et dumt spørgsmål) jeg tænkte på om man kan bruge mandler i stedet for hasselnødder?

  28. Maria Runklint
    Posted 2 Feb ’15 at 14:04 | #

    If my guests are vegan, what do I use instead of eggs?

  29. Alex
    Posted 1 Jun ’15 at 20:15 | #

    I want to make this for a pot luck lunch at the office so want to get it right if I can. Sorry for the stupid question but is it half a cup of boiled rice or half a cup raw which is then boiled? And if it’s boiled, how much raw rice in weight do I need to make half a cup of boiled one? Thanks in advance!

  30. Pongodhall
    Posted 16 Sep ’15 at 09:37 | #

    I try to use Phyllis’s or flax seed egg in all your eggy recipes. This loaf looks perfect for us so I will give this a go I think!

  31. Posted 1 Dec ’15 at 21:40 | #

    Hi there,
    this looks amazing!!
    Could you tell me one thing:
    Could I make it in advance and freeze it?
    It would be nice to have on hand for a brunch side.

  32. Emily D
    Posted 2 Dec ’15 at 14:33 | #

    This looks delicious, however could you replace the chicken eggs with flax eggs?

  33. Yadranka
    Posted 14 Jan ’16 at 03:30 | #

    Did you try with coconut milk? I don’t have almond milk.Is it going to spoil taste? I can’t wait to try :)

  34. Lisa Mills
    Posted 18 May ’16 at 12:04 | #

    I made this last night, with a tweak on the nuts, because I couldn’t source hazelnuts. So I used a mix of sunflower seeds and cashews with a few almonds. It tasted really good, although the sunflower seeds that were on top of the loaf did burn a little. But it was delicious and I’m afraid to say my husband and I polished off the entire loaf for dinner, with a salad on the side. Success!

    Btw, what’s with all the videos that are being posted in people’s comments? Is it a bug?

  35. Stephen Hartley
    Posted 5 Jul ’16 at 17:56 | #

    Last night I made a slight variation Mushroom, Rice and Hazelnut Loaf using 150ml red & black rice, 300ml water, 2tbsp coconut oil, 1L onion, 2 cloves garlic, 200g spinach, 300g mushrooms, 1 sprig rosemary,2 sprigs thyme, sea salt and black pepper, 4 eggs, 100ml almond milk, 1/4 tsp nutmeg, 100g hazelnuts. I am sure this was taken some time ago from greenkitchenstories.com but can not confirm ?? Loaf turned out brilliant. I have previously sliced any left over loaf into portions and can confirm it freezes and defrosts well. I would recommend the web site recipe or the variation I use.

  36. Christine
    Posted 6 Nov ’16 at 14:40 | #

    This looks amazing. I was just wondering is the soy milk can be substituted with almond or cashew milk as we have a soy allergy in the family.

  37. Eve
    Posted 16 Jan ’18 at 22:05 | #

    Hello …. thank you for this recipe, I made last night and it was absolutely delicious. I subbed the hazelnuts for walnuts due to allergies and the whole loaf was demolished. Just wondering if anyone has tried to freeze it and whether is would freeze well?
    Thanks for you fantastic wholesome,nutritious and totally yum recipes.

    • Maria Runklint
      Posted 27 Jan ’18 at 10:09 | #

      I do this loaf a lot, love it. When it has cooled down, I slice it and then put the slices in the freezer with something between each slic. This is perfect for a day when I come home from work very tired – I take a couple of slices out, put them in the pan in some oil on low heat and after a couple of minutes they are ready to be flipped. While they are in the pan, I prepare a salad. Delicious!

  38. Karen Stavis
    Posted 4 Feb ’18 at 21:32 | #

    I was wondering if I could use quinoa instead of rice?

  39. Elyse
    Posted 5 Feb ’18 at 05:15 | #

    I love this recipe!!! Its one of my go-to’s for packed lunches!

  40. Marisa Silveira
    Posted 10 Mar ’18 at 20:47 | #

    I often have left over brown rice in the freezer. How much does the 1/2 cup of rice yield after boiling? About 1 cup? Please let me know. Looking forward to trying this! Thanks!

  41. Stephen Hartley
    Posted 14 Jul ’18 at 17:58 | #

    My recipe for Mushroom. Rice and Hazelnut Loaf is slightly different than the present one on the web site. It originally came from http://www.greenkitchenstories and am not sure how old it is but it differs to the present one on the web site.
    My recipe uses 300g mushrooms,100g hazelnuts, 150ml wholegrain rice, any colour (red used in recipe)
    200g spinach, 2 sprigs thyme, 1 sprig rosemary,1/4tsp ground nutmeg, 100ml unsweetened plant milk, other ingredients same.
    This is a very easy recipe to make and is very tasty. This recipe is the best nut roast recipe I have come across and would recommend it without hesitation.

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