Mushroom And Hazelnut Loaf Recipe

Name: Mushroom And Hazelnut Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 170 g butter, plus extra for preparing the tin; 4 shallots, finely chopped; 3 garlic cloves, minced; 1 cup onion, chopped; 3 teaspoons fresh thyme leaves; 1/2 cup white wine; 680 g mixed mushrooms, stems removed, cut into 1cm chunks (button, field, shiitake or a combination of wild mushrooms); 1 cup chicken stock (substitute vegetable stock, if preferred); sea salt; fresh ground white pepper; 8 cups bread, cubed (use a rustic country or bakers loaf, rather than supermarket sliced); 1/4 cup fresh parsley leaves, chopped; 3 sage leaves, chopped; 3/4 cup hazelnuts, halved and lightly roasted; 3 extra-large eggs, beaten; 2 cups cream; 1 teaspoon hazelnut oil (optional)

Servings: persons

170 g butter, plus extra for preparing the tin
4 shallots, finely chopped
3 garlic cloves, minced
1 cup onion, chopped
3 teaspoons fresh thyme leaves
1/2 cup white wine
680 g mixed mushrooms, stems removed, cut into 1cm chunks (button, field, shiitake or a combination of wild mushrooms)
1 cup chicken stock (substitute vegetable stock, if preferred)
sea salt
fresh ground white pepper
8 cups bread, cubed (use a rustic country or bakers loaf, rather than supermarket sliced)
1/4 cup fresh parsley leaves, chopped
3 sage leaves, chopped
3/4 cup hazelnuts, halved and lightly roasted
3 extra-large eggs, beaten
2 cups cream
1 teaspoon hazelnut oil (optional)

1
Preheat oven to 180u00b0C.
2
Melt the butter in a large frying pan, add the shallots, garlic and onion and saute until translucent.
3
Add a teaspoon of thyme and the mushrooms.
4
Cook until the mushrooms are light brown.
5
Add the wine and cook until the liquid evaporates, then repeat with the stock.
6
Season with salt and pepper.
7
Place the mushrooms in a bowl.
8
Generously butter a 26cm loaf tin.
9
Put the bread, parsley, sage, hazelnuts, remaining thyme and mushroom mixture in a large bowl.
10
Stir in the eggs, cream and hazelnut oil (if using) until combined and season with a teaspoon of salt and half a teaspoon of pepper.
11
Spread the stuffing in the loaf tin, then cover with foil and bake for 45 minutes.
12
Remove the foil and bake another 30 minutes, until golden.
13
Serve warm or at room temperature.

1115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 170 g butter, plus extra for preparing the tin, 4 shallots, finely chopped, 3 garlic cloves, minced, 1 cup onion, chopped, and more.

Yes, Mushroom And Hazelnut Loaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom And Hazelnut Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions