Carrot-mushroom loaf
Ingredients:
| 2 cups | Minced onion | |
| 3 to 4 | Medium cloves garlic, minced | |
| 1 Tbs. | Butter | |
| 1 1/2 lbs. | Carrots, grated (about 6 cups) | |
| 1 lb | Mushrooms, chopped | |
| 1 cup | Grated cheddar | |
| 1 1/2 tsp | Salt | |
| 2 | Eggs, beaten | |
| 1 tsp | Basilic | |
| To taste | Black pepper | |
| 1 tsp | Thyme |
Optional toppings:
| Pinch | Dill, cheese, sesame seeds |
| 2 cups | Breadcrumbs (the recipe will be much better if you make your own bread crumbs from home-made bread) |
Instructions :
- Lightly oil a 9 X 13-inch baking pan. Preheat the oven at 350oF.
- In a large skillet, sauté onions in butter over medium heat for about 5 minutes. Add mushrooms, salt, herbs, and garlic, and continue to sauté for about 10 more minutes.
- In a large bowl, combine carrots, bread crumbs, cheese, eggs and pepper. Add the sautéed mixture and mix well. Spread into the prepared pan and sprinkle with your choice of toppings. Cover the pan with foil.
- Bake for about 30 minutes covered, then uncover and bake 15 minutes more. Serve hot or warm.
Yield: 6 to 8 servings.
Katzen, Mollie. Moosewood Cookbook, Ten Speed Press, Berkeley, 1992, p.184.
