Layered Cashew And Mushroom Nut Roast

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 225 g cashew nuts
• 110 g fresh breadcrumbs
• 1 egg
• 3 medium parsnips, cooked and mashed in a little butter
• 1 teaspoon fresh rosemary
• 1 teaspoon fresh thyme
• 1 teaspoon vegemite
• 150 ml hot water or 150 ml stock
• salt & freshly ground black pepper
• 25 g butter
• 225 g mushrooms, chopped
• butter, for greasing tin

Recipe

• 1 pre-heat the oven at 180 celsius.
• 2 heat the oil and fry the onion and garlic until soft.
• 3 grind the cashew nuts in a nut mill, blender or mincer until they are in small pieces. don't go too far. you don't want them in a powder.
• 4 mix the cashew nuts with the breadcrumbs.
• 5 beat the egg and add to the dry ingredients.
• 6 mix in the mashed parsnips and herbs.
• 7 add the fried, be sure to scrape the pan so that all the juices go in as this will help keep the nut roast moist.
• 8 dissolve the vegemite in the hot water or stock and add to the other ingredients. season well.
• 9 melt the butter in a frying pan and saute the chopped mushrooms until soft.
• 10 grease a 900g loaf tin with butter and put in half the nut mixture. cover with a layer of mushrooms and add the rest of the nut mixture.
• 11 cover with foil and bake for one hour.
• 12 when cooked, remove from the oven and let it stand for 10 minutes before turning it out.
• 13 serve hot or cold.