Porcini mushroom and vegetable nut roast

Name: Porcini mushroom and vegetable nut roast
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: European, British
Ingredients: 30g dried porcini mushrooms; 100g fresh white breadcrumbs; Splash of vegetable oil; 1 onion, finely chopped; 1 carrot, grated; 1 celery stick, finely chopped; 1 parsnip, grated; A few fresh thyme sprigs, plus extra to garnish; 250g chestnut mushrooms, thinly sliced; 2 garlic cloves, crushed; 250g pack ready-cooked quinoa; 60g walnut halves, roughly chopped; 60g blanched almonds, roughly chopped; 75g vacuum packed cooked chestnuts, chopped; 2 medium free-range eggs, beaten; 2-3 pickled walnuts, finely chopped; 3 tbsp chopped fresh parsley; 20g butter; 20g plain flour; 400ml milk; 75g Garlic & Herbs Boursin (or other soft cheese with herbs); 50g mature cheddar, grated (check it’s vegetarian if you need it to be); 1 litre loaf tin, greased with vegetable oil and fully lined with compostable baking paper

Instructions

Prep:30minCook:1h

Forget those uninspiring veggie offerings of Christmases past – this updated porcini mushroom and vegetable nut roast is rich, savoury and satisfying, and comes with a super-cheesy sauce you’ll want to pour over everything. Hands off, meat eaters! Looking for a veggie centrepiece without the nuts? Try our nut-free Vegetarian Christmas roast.

Updated at: Thu, 21 Nov 2024 12:25:37 GMT