Mushroom and Cranberry Nut Roast

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Mushroom and Cranberry Nut Roast
Serves 8
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”).
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  1. 50g Butter
  2. 1 Medium Onion
  3. 1 Garlic Cloves
  4. 150g Mixed Mushrooms
  5. 100g Risotto Rice
  6. 100mls Dry White wine
  7. 450mls Hot Vegetable Stock
  8. 100g Fresh Breadcrumbs
  9. 150g Vegetarian Cheddar, grated
  10. 50g Mixed nuts, toasted and roughly chopped
  11. 2 Medium Eggs
  12. 15g Fresh Thyme Leaves
  13. 15g Curly Parsley
  14. 200g Fresh Cranberries
  15. 1tbsp Cranberry Sauce
  1. Place butter, onion and garlic in a large bowl and cook on HIGH MICROWAVE for 5 mins
  2. Add the mushrooms and cook on HIGH MICROWAVE for 2 mins
  3. Add rice, wine and stock and cook on HIGH MICROWAVE for 20-25 mins or until rice is cooked.
  4. Stir in the breadcrumbs, cheese, nuts, eggs and herbs. Season with black pepper.
  5. 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.
  6. Turn the nut roast out onto a large plate/platter and brush with the cranberry sauce.
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