When i was a student almost 40 years ago there were very few vegetarian cookbooks around. In the UK the standard was Rose Elliots ” Not just a Load of Old Lentils” published in 1972- I still have my battered and coverless copy. This was a dish for highdays and holidays, including Christmas Dinner.
Ingredients
- 1 large onion peeled and finely chopped
- 8 Portabello Mushrooms
- 2 medium tomatoes skinned
- 2 oz unsalted butter
- 1 tbsp plain flour
- 1/2 pint water
- 1 tsp yeast extract
- 1 heaped tsp dried mixed herbs
- 8 oz finely grated cashew nuts
- 8 oz soft breadcrumbs
- 2 organic eggs
- sea salt and black pepper
- 1 tomato,sliced to garnish
- 1 lemon, sliced to garnish
Servings:
Instructions
- Wipe 4 of the mushrooms with a damp cloth and finely chop. Slice the tomatoes.
- In a saucepan heat the butter gently and saute the mushrooms and tomatoes for 10 minutes.
- Add the flour and stir for a minute, then add the water, yeast extract and dried herbs. Stir until thickened then add the rest of the ingredients.
- Line a 2lb loaf tin with foil, then brush with melted butter. Place the remaining 4 mushrooms, black side down, in the bottom of the tin.
- Spoon the micture on top. Smooth over and cover with more buttered foil, tying securely with string.
- Steam for 2 hours. Allow to cool for two minutes then turn out of the tin onto a warm serving dish and remove foil.
- Garnish with alternate slices of tomato and lemon over the top.Serve with roast potatoes and Sauce Espagnole.
Share this Recipe
Powered byWP Ultimate Recipe