Never having even eaten nut loaf before, let alone having made it, I was a little hesitant to make something for Johanna's upcoming roundup of nut roasts. I'm a beans and grains kind of vegetarian, preferring my dinners to resemble meat as little as possible. I'm also not accustomed to thinking of nuts as a main dinner feature. But I didn't want to let Johanna down and so turned my attention to coming up with something for her event. Mushrooms were a must, I knew that much, but where to go from there? After browsing through a few recipes, including two recent ones from Lucy and Dhivya, and another one I found via a google search, I drafted an idea that incorporated puff pastry. If I was going to try something new, I was going for the total experience this time around.
The result was a wonderful surprise! The mild nuttiness of the quinoa complimented the nuts perfectly, without overpowering the earthy flavor of the mushrooms. I may have used a bit too much puff pastry, but the added flaky crunch was a nice addition. I served it with salad and my Simple Salsa Sauce. A very satisfying meal it was that was very much enjoyed by my sweetie and myself. While nut roast is not likely to become regular fare at Lisa's Kitchen, I do thank Johanna for the occasion to try something I likely would otherwise have avoided.
|Mushroom Nut Roast in Puff Pastry|
|Recipe by Lisa Turner|
Published on April 11, 2008
A seasoned mushroom, quinoa and nut roast wrapped in a golden puff pastry — a beautiful, nourishing and filling centerpiece for vegetarians on special occasions
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