Roasted Nut & Mushroom Loaf

The idea of a savoury nut loaf may sound a bit unorthodox but with a bit of good chutney and some salad leaves it makes for a seriously satisfying spot of lunch or dinner. Remember to season bravely - it will help to bring out the flavour of the mushrooms and all the different nuts.


  • 75 min
  • Serves 4-6


Olive oil

1 onion, finely sliced

3 cloves garlic, finely sliced

Small handful each of rosemary and thyme

500g portobello mushrooms, finely chopped

½ cup white wine

1 tsp Dijon mustard

80g parmesan, grated

1 cup breadcrumbs

70g natural cashews, chopped and roasted

70g natural almonds, chopped and roasted

70g hazelnuts, chopped and roasted

70g brazil nuts, chopped and roasted

70g pecans, chopped and roasted

Handful of flat-leaf parsley, chopped

Sea salt and black pepper

4 eggs, beaten

1 tbsp sesame seeds

1 tbsp flaxseed

1 tbsp sunflower seeds

1 tbsp sliced natural almonds



Preheat the oven to 180°C.

In a large saucepan over a moderate heat, add a little olive oil, followed by the onion and garlic, then sauté gently for several minutes until soft and translucent. Add the herbs and chopped mushrooms and continue to cook for about 10-15 minutes until the mushrooms are completely soft and are starting to caramelise. Add the white wine and the Dijon and let the liquid bubble up and reduce down. Remove from the heat and allow to cool a little.


Fold in the parmesan, breadcrumbs chopped nuts and parsley, taste and season well. Fold in the beaten egg.


Transfer to a lined loaf tin and smooth off the top. Scatter the seeds over the top and bake in the preheated oven for about 45 minutes, until it is firm to the touch and a toothpick comes out clean. Place some tin foil over the tin if the top is starting to darken. Allow to cool before turning out.

*You can also use 350g Roast Unsalted Supreme Nuts in place of 70g each of the nuts.


Ideas to make more of the dish

Crumble up the leftovers, combine with some torn-up sourdough, lemon zest and a bit of olive oil, and use as a stuffing for a roast chook – it’s just about as delicious as the original.
Grill slices to go with poached eggs and a bit of bacon for breakfast.