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Yuletide Ring

 

Full of mushrooms and a variety of nuts and spices, this decorative dish is sure to attract people to the dinner table!
43

Yield

12

servings

Prep

60

min

Cook

180

min

Ready

240

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 ounces butter
or vegan margarine
1 each onions
chopped
3 ½ ounces mushrooms, canned
1 teaspoon mixed herbs
*
2 each tomatoes
fresh or canned
5 ounces bread crumbs, whole wheat
soft whole wheat
5 ounces cashew nuts
grated
5 ounces walnuts
grated
1 tablespoon marmite
*
2 tablespoons soy sauce, tamari
1 x salt
*
1 x black pepper
freshly ground
*
2 ounces butter
for inner layer
1 each onions
chopped, for inner layer
8 ounces almonds
blanched
4 ounces bread crumbs
soft, for inner layer
2 each lemons
for inner layer
1 pound mushrooms, canned
for pate
1 ounces butter
for pate
3 ounces bread crumbs
soft, for pate
1 x butter
for greasing tin, for pate
*
1 x lemon
and/or tomato slices for garnish
*
1 sprig parsley leaves
for garnish
*

Directions

First thoroughly grease a 22 to 23 cm (9 to 9½ inch) ring mould, 1.2 liter (2 pint) capacity with butter.

Since the basis of both nut mixtures is fried onion, you can melt the butter for both of them in a large saucepan, add both the onions and fry for 10 minutes until tender but not browned. Put half the mixture into a bowl on one side. To complete the dark/outer mixture, add the mushrooms and mixed herbs to the pan. Skin the tomatoes, if you're using fresh ones, chop and add to the saucepan, or just mash in the canned ones, without any juice. Let this mixture cook until all the liquid has gone, then remove from the heat and stir in all the remaining ingredients, and 50 ml (2 fl oz) of the water, to make a medium-soft mixture.

To complete the almond and lemon layer, grind the almonds and add to the other lot of fried onion, along with the crumbs and 200 ml (7 fl oz) water, and flavour with lemon rind and juice. If you like a really lemony mixture use the grated rind and juice of 1½ lemons; if that is too much for your taste, adjust the amount accordingly, and perhaps add a tablespoonful or two more water. The mixture should be quite soft but not sloppy.

To make the mushroom pate, wash the mushrooms and chop the roughly. Melt the butter in a large saucepan, add the mushrooms and fry them, without a lid on the pan - they will soon make a great deal of liquid. Continue to cook them, uncovered, until all the liquid has gone - this may take as long as 30 minutes. Then liquidize with the breadcrumbs and season with salt and pepper.

Set the oven to 375℉ (190℃).

To assemble the ring, first press the dark nut mixture into the tin, to cover the base and all the way up the sides to within about 5 mm (¼ inch) of the top (leave this clear to allow the mixture to rise a bit as it cooks). Next, put in the white mixture, over the dark one, to cover it. Add the mushroom pate to fill the ring. When it is all in, gently press the top so that it is level, about 5 mm (¼ inch) below the top. Cover with a piece of greased foil.

When you are ready to bake the ring, put it into the oven and bake for 1¼ to 1½ hours, or until the ring feels firm to the touch and a skewer inserted into the middle comes out clean. Let it stand for 2 to 3 minutes, then loosen the edges, put a large round plate on top of it, and turn it upside down; hopefully it will come out in one piece. Fill the centre with stuffing balls, decorate the top with slices of tomato, lemon and parsley, and serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 32968% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 488mg 20%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 19%
Sugars g
Protein 19g
Vitamin A 9% Vitamin C 19%
Calcium 8% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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