Wild mushroom nut roast

Name: Wild mushroom nut roast
Cook time: 55 mins
Total time: 55 mins
Yield: Serves 2-4
Ingredients: 1 onion, finely diced; 1 carrot, finely diced; 1 celery stalk, finely diced; 200g mixed nuts; 100g chestnut purée; 100g vegetable suet; 50g self-raising flour; 1 tbsp bouillon powder; 100g spinach; 75g parmesan; 150g mascarpone; 2-3 sage leaves, chopped; 200g wild mushrooms, sliced if large; 3 garlic cloves, crushed

A wild mushroom nut roast being placed on the table

Go gourmet with some wild mushrooms and a delicious cheesy topping on this nut roast.

Ingredients

1 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
200g mixed nuts
100g chestnut purée
100g vegetable suet
50g self-raising flour
1 tbsp bouillon powder
100g spinach
75g parmesan
150g mascarpone
2-3 sage leaves, chopped
200g wild mushrooms, sliced if large
3 garlic cloves, crushed

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Nutrition

Method

Step 1

Heat the oven to 200ºC/180ºC fan/gas mark 6 and line a 30x20cm tin with greaseproof paper. In a large frying pan, heat a little oil and fry the onion, carrot and celery with seasoning until softened.

Step 2

Blitz the mixed nuts in a food processor. Add in the softened vegetables, chestnut purée and bouillon powder with plenty of seasoning and blitz until nearly smooth. Add in the suet and flour and blitz again just to combine.