Mushroom Nut Loaf Gluten Free Recipe

Name: Mushroom Nut Loaf Gluten Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup chopped onion; 2 garlic cloves, minced; 2 cups mushrooms, Chopped; 3/4 cup raw cashews; 1 cup chopped walnuts; 1/2 cup marsala wine or 1/2 cup cooking sherry; 1 tablespoon arrowroot (found in the spice isle) or 1 tablespoon cornstarch; 1 lemon, juice of; 1/4 cup sorghum flour (OR whole wheat flour if gluten is not a problem); 1/4 teaspoon dried rosemary; 1/2 teaspoon dried thyme; 1/2 teaspoon sea salt; lots fresh ground pepper

Servings: persons

2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
2 cups mushrooms, Chopped
3/4 cup raw cashews
1 cup chopped walnuts
1/2 cup marsala wine or 1/2 cup cooking sherry
1 tablespoon arrowroot (found in the spice isle) or 1 tablespoon cornstarch
1 lemon, juice of
1/4 cup sorghum flour (OR whole wheat flour if gluten is not a problem)
1/4 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
lots fresh ground pepper

1
Preheat Oven to 350.
2
Heat a Large Skillet and pour in 1 TSP Olive Oil.
3
When the Oil is hot add Chopped Onions saute until soften 5 to 6 minutes.
4
Add in Minced Garlic, Chopped Mushrooms, Chopped Cashews and Chopped Walnuts. (I used a dehydrated blend and reconstituted them in water for several hours before chopping.).
5
Continue cooking stirring constantly, if the mixture begins to stick add more Olive Oil.
6
Mix together Cooking Wine, Arrowroot, Lemon Juice, Flour, Rosemary, and Thyme.
7
Pour into skillet and cook until the mixture thickens 1 to 2 minutes.
8
Season with Salt and Pepper. Press mixture into 9 x 5 x 3-inch Loaf Pan.
9
Bake for 30 minutes.
10
Slice and Serve hot.

432

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup chopped onion, 2 garlic cloves, minced, 2 cups mushrooms, Chopped, and more.

Yes, Mushroom Nut Loaf Gluten Free falls under the General 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 Nut Loaf Gluten Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions