Cheese & Nut Loaf
If you love cheese and nut mixing, you should try this recipe, it tastes really nice!
Yield
8 servingsPrep
10 minCook
1⅔ hrsReady
1 5/6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter, unsalted
plus more for pan |
|
| ½ | ounce |
mushrooms, porcini, dried
|
* |
| 1 ½ | cups |
walnuts
|
|
| ½ | cup |
cashew nuts
|
*
|
| 1 | cob |
yellow onion
finely chopped |
*
|
| 2 | cloves |
garlic
minced |
|
| 3 | ounces |
mushrooms, shiitake
finely chopped |
|
| 1 ½ | cups |
brown rice
cooked |
*
|
| 2 | tablespoons |
parsley leaves
chopped fresh flat-leaf |
|
| 1 | tablespoon |
marjoram
chopped fresh |
*
|
| 2 | teaspoons |
thyme
chopped fresh |
*
|
| 1 | teaspoon |
sage leaves
chopped fresh, plus more for garnish |
*
|
| 4 | large |
eggs
lightly beaten |
|
| 12 | ounces |
gruyere cheese
grated on the large holes of a box grater |
|
| 1 | cup |
cottage cheese
|
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter, unsalted
plus more for pan |
|
| 14.5 | ml/g |
mushrooms, porcini, dried
|
* |
| 355 | ml |
walnuts
|
|
| 118 | ml |
cashew nuts
|
*
|
| 1 | cob |
yellow onion
finely chopped |
*
|
| 2 | cloves |
garlic
minced |
|
| 86.7 | ml/g |
mushrooms, shiitake
finely chopped |
|
| 355 | ml |
brown rice
cooked |
*
|
| 3E+1 | ml |
parsley leaves
chopped fresh flat-leaf |
|
| 15 | ml |
marjoram
chopped fresh |
*
|
| 1E+1 | ml |
thyme
chopped fresh |
*
|
| 5 | ml |
sage leaves
chopped fresh, plus more for garnish |
*
|
| 4 | large |
eggs
lightly beaten |
|
| 346.8 | ml/g |
gruyere cheese
grated on the large holes of a box grater |
|
| 237 | ml |
cottage cheese
|
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
Directions
Heat oven to 350℉ (180℃).
Butter a 9½ x 9½ x 9½ inch loaf pan, line bottom with parchment paper, and butter again; set aside.
Place dried porcini in a small bowl; add boiling water to cover.
Let soak 20 minutes; drain, finely chop, and set aside.
Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes.
Let cool. Finely chop with a sharp knife, or in the bowl of a food processor, set aside.
Increase oven heat to 375℉ (190℃).
Melt butter in a sauté pan over medium heat.
Add onion and garlic; cook until translucent, about 3 minutes. Add shiitake mushrooms and the reserved porcini; cook, stirring constantly, until all the mushrooms are golden, about 5 minutes. Transfer to a large bowl.
Stir in rice, the toasted nuts, parsley, marjoram, thyme, sage, eggs, Gruyère, cottage cheese, salt, and pepper.
Pour mixture into prepared pan, and bake until golden brown and firm to the touch, about 1 hour.
Let cool in pan 20 minutes, then invert loaf, and remove from pan.
Serve hot or warm, garnished with sage leaves.
