- Oil for frying
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 – 6 medium mushrooms, sliced
- 1 tbsp. all-purpose flour
- 1¼ cups (10 fl oz, 300 ml) vegetable stock (or water)
- 1½ cups (6 oz, 175 g) finely chopped nuts
- 3 cups (6 oz, 175 g) breadcrumbs
- 1 tbsp. soy sauce
- ½ tsp. dried herbs
- Salt and pepper to taste
- Flour for coating
- Oil for roasting
Oven: Pre-heat to 375F, 190C.
Stew the onion in the oil for about five minutes or until soft. Add the garlic and mushrooms. Cook for a few more minutes.
Sprinkle the flour on top. Stir well. Add the stock or water, stirring all the time. Bring the mixture to the boil, and simmer slowly for two or three minutes. Stir in the nuts, breadcrumbs, soy sauce, herbs and seasoning.
Turn the mixture on to a floured board, and form a loaf shape with your hands. Coat evenly with flour on all sides.
Heat the oil in a roasting tin. Place the loaf in the tin. Bake for 30 – 40 minutes, basting occasionally.
