Cashew and Mushroom Bake

Cashew and mushroom nut roast in rice/potato pastry.

I’ve been making this as the center piece for special occasions for about 20 years now. I had to change my recipe slightly when I went gluten free, but it hasn’t suffered from the adjustment. Mushroom-hating daughter #1 loves it just as much as the rest of us, since the mushrooms donate their flavor, but not their texture. The resultant mixture can also be divided into individual portions and fried into patties for non-formal occasions.

This is good baked in a covered loaf tin for about 40 minutes at 360F; or wrapped in pastry and baked on a cookie sheet for 40 minutes at 400F. It is my pie filling of choice when a formal family gathering is arranged.

1/2 cup dry quinoa
1 tsp dried rosemary
½ tsp salt
1 tbsp margarine
1 medium onion, chopped
16 oz mushrooms, sliced
4 cloves garlic
10 oz cashews (I like salted and roasted, but you can use raw)
Braggs Aminos or other gluten free soy sauce (I use 1 tbsp if I’ve used raw cashews; you might want none if you use salted)
1/4 tsp ground black pepper
1/4 tsp lemon juice
1/4 cup apple sauce (or water, to moisten mixture)
unsweetened shortcrust pastry (optional)

Rinse the quinoa (regardless of what it says on the packet), drain (I use a sieve), and then put it in a rice cooker or saucepan with twice its volume of water, the rosemary, and the salt. Cover and cook until the water has been absorbed and the quinoa is cooked, but not mushy.
In a large saucepan, melt 1 tsp of the margarine, then gently sauté the onion for 5 minutes.
Tip the onions into the cooked quinoa.
Add the mushrooms to the hot pan, sprinkle with 1/3 – 1/2 tsp salt, and increase the heat to medium high to drive off some of the water in the mushrooms. Cook for 2 minutes then add the garlic.
Cook until the mushrooms are softened and lightly browned in places.
In a food processor, grind the cashews. I like them to still have a few bitty pieces remaining, but some people prefer it like a smooth flour.

Uncooked cashew and mushroom nut roast on sheet of rice/potato pastry.

Stir all the ingredients together.
Taste and adjust seasoning, adding more Braggs until you get the right amount of saltiness.
Either put into an oven-proof container, or individual oven-proof containers, or – my favorite – wrap in shortcrust pastry, and bake in the middle of the oven on baking parchment on a cooking tray for about 40 minutes at 400F.
Serve with roast potatoes; cranberry and orange sauce; cashew sauce; and a green vegetable (e.g. garlic steam/fried French green beans).

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