I once lived in a big, pale-green commune of sorts, where vegetarian was how you cooked, if you cooked at all (raw food was the other way everybody went.) The best meals were, well, communal, and one recipe I loved was a mushroom-walnut loaf that had great texture and flavor. Long since lost, I missed it enough to recreate it for my family. During these close-quarter months, this is a great healthy option for you to make: A mix of baby portobello (crimini) mushrooms, onions, sherry and walnuts baked into a loaf with sage and parsley, this is a moist and meaty meal. It’s really good topped with a mushroom gravy made with more criminis, onion, sherry and stock, and served with some mashed potatoes and garlic spinach on the side.
Makes 1, 9 x 5 loaf; 8 servings