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Add a photoServings: 8
Ingredients
- 4 Tbsp. vegetable broth
- 1 x onion chopped
- 2 x cloves garlic crushed
- 2 stk celery minced
- 12 ounce button mushrooms (about 2 c.) sliced
- 12 ounce brown cap mushrooms (about 2 c.) sliced
- 3 Tbsp. minced fresh mixed herbs (3 to 4)
- 3 Tbsp. port wine salt and freshly grnd black pepper
- 6 Tbsp. fresh whole wheat bread crumbs
- 2 x Large eggs beaten fresh herb sprigs and tomato slices to garnish
Directions
- 1. Place the broth, onion, garlic and celery in a saucepan, cover, and cook gently for 10 min, stirring occasionally.
- 2. Stir in the mushrooms, cover, and cook gently for 10 min, stirring occasionally.
- 3. Remove the pan from the heat, add in the herbs, port wine, and seasoning and mix well.
- 4. Set aside to cold slightly, then place the mix in a liquidizer or possibly food processor and blend till smooth. Transfer the mix to a bowl, add in the bread crumbs and Large eggs, and mix well.
- 5. Adjust the seasoning, transfer to a lightly greased and lined 2-lb. loaf pan and level the surface.
- 6. Bake in a preheated oven at 350 degrees for about 1 hour, till lightly browned and set on top.
- 7. Set aside to cold completely in the pan. Once cold, cover and chill for several hrs before serving.
- 8. To serve, turn carefully out of the pan and garnish with fresh herb sprigs and tomato slices. Serve in slices with fresh crusty bread or possibly toast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 8 servings | |
| Calories 95 | |
| Calories from Fat 52 | 55% |
| Total Fat 5.88g | 7% |
| Saturated Fat 3.19g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 125mg | 5% |
| Potassium 256mg | 7% |
| Total Carbs 7.17g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.88g | 1% |
| Protein 3.54g | 6% |
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