This is a reinterpretation of a recipe that I found in the
Best-Ever Vegetarian Cookbook by Linda Fraser (The Mushroom and Bean Pate).
Portobello Mushroom and Mixed Bean Loaf
6 large portobello mushrooms, finely chopped 14 oz of canned or dried mixed beans (soaked over night), mashed*
1 cup of whole grain breadcrumbs
3 scallions, chopped
2 ribs of celery, finely chopped
2 cloves of garlic, minced
2 tablespoons of tomato paste
1/4 cup of freshly grated Parmesan cheese
1 egg, beaten
1 tablespoon of parsley (fresh or dried)
1 tablespoon of rosemary (fresh or dried)
1/4 cup veggie stock (if using dried beans, if not use juice from can)
Olive oil (however much you need)
Freshly ground pepper to taste
Cook beans over low heat (with veggie stock or bean juice) for about 15 minutes, until tender.
Remove from heat and mash beans.
Put olive oil in pan, and once ready, add garlic. Cook over low heat. Once ready, add mushrooms, scallions, and celery. Cook for about 10 minutes. Remove from heat.
Once cooled, add mashed beans and mushroom mix to a bowl with egg, cheese, herbs, tomato paste, and pepper.
Place into a loaf pan (greased with olive oil), and bake at 350 for about one hour.
*For mine I used dried
Northeaster,
Christmas Lima,
Orca,
Pinto, and
Ireland Creek Annie beans.
We ate ours with a salad of mixed greens, cucumber, and dried cranberries. And it went well with
Frogpond Farm's (an Ontario organic vinter) 2007 Gamay RoseSláinte!
Laurel
