The Moosewood Cookbook
Carrot-Mushroom Loaf
Page 99
Cuisine: North American | Course Type: Main Courses
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Recipe Reviews
Miscellaneous notes on this:
- A cuisinart recipe, lots of chopping
- Use a large skillet or dutch oven for sautéing the veg to reduce the mess.
- Use med-sized oblong baking pan.
Cooksbakesbooks from Lincoln, NE
I was vegetarian for a long time, and occasionally I missed having a meatloaf. This loaf would really satisfy my craving for meatloaf, and I -still- like it just a little better than meat-based meatloaf. The mushrooms give it lots of moisture and great flavor. The carrots are sweet, but not cloyingly so. The cheese gives it a savory tang, and there are lots of eggs in it to firm up all of those mushroom juices, and to give it a nice flavor. The basil and thyme seasoning make this a good dish to make in the early fall, when you can still get both fresh. You can cut the butter down to 2 tablespoons and it is still very rich and flavorful.
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