Mushroom and Cranberry Nut Roast

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Mushroom and Cranberry Nut Roast

This is a gorgeous alternative to the classic Christmas turkey. Vegetarian or not this dish is guaranteed to leave your guests happy. Try something new this Christmas with this flavoursome nut roast. Dish: large bowl, loaf tin 23 x 13 cm (9”x 5”).
Servings: 8
Author: www.theideaskitchen.com.au

Ingredients

  • 50 g Butter
  • 1 Medium Onion
  • 1 Garlic Cloves
  • 150 g Mixed Mushrooms
  • 100 g Risotto Rice
  • 100 mls Dry White wine
  • 450 mls Hot Vegetable Stock
  • 100 g Fresh Breadcrumbs
  • 150 g Vegetarian Cheddar grated
  • 50 g Mixed nuts toasted and roughly chopped
  • 2 Medium Eggs
  • 15 g Fresh Thyme Leaves
  • 15 g Curly Parsley
  • 200 g Fresh Cranberries
  • 1 tbsp Cranberry Sauce

Instructions

  • Place butter, onion and garlic in a large bowl and cook on HIGH MICROWAVE for 5 mins
  • Add the mushrooms and cook on HIGH MICROWAVE for 2 mins
  • Add rice, wine and stock and cook on HIGH MICROWAVE for 20-25 mins or until rice is cooked.
  • Stir in the breadcrumbs, cheese, nuts, eggs and herbs. Season with black pepper.
  • Spread the cranberries in the base of the tin and pour in mushroom mixture. For the CF7 place on base of oven, for the CS8 & CF8 place on the glass shelf in the lower shelf position and cook on CONVECTION 190ºC + GRILL 2 + SIMMER MICROWAVE for 30 mins.
  • Turn the nut roast out onto a large plate/platter and brush with the cranberry sauce.