Monterey Farms Mushroom Loaf


from the Fall 2011 issue of edible Orlando, “Give Thanks the Vegan Way”

Monterey Farms Mushroom Loaf
by Dandelion CommuniTEA Café

Serves 4 to 6

2 tablespoons olive oil
1 cup chopped onion
4 cloves minced garlic
2 cups chopped cremini mushrooms
3/4 cup chopped cashews
3/4 cup chopped walnuts
1/4 cup sorghum flour
1/3 cup Marsala cooking wine
1 lemon, juiced
1 tablespoon arrowroot powder
1/2 teaspoon dried thyme
1/2 teaspoon coarse salt
1/4 teaspoon chopped fresh rosemary
Freshly ground black pepper, to taste
Vegan gravy, for serving

Preheat oven to 350°F.

Heat oil in a large sauté pan; cook onion until soft, about 5 minutes.

Add garlic, mushrooms, cashews and walnuts; cook, stirring often, adding oil as needed to keep mixture from burning. Add sorghum flour, stirring constantly for 2 to 3 minutes.

Add Marsala, lemon juice, arrowroot, dried thyme, salt and rosemary. Cook until thick, about 2 minutes. Season with pepper to taste.

Press into a 9x5x3-inch loaf pan. Bake for 30 minutes. Serve with gravy.