| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Vegetables, Dairy |
|
Carrots, Mushrooms |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Sliced button mushrooms |
| 2 |
T |
Polyunsaturated margarine |
| 2 |
|
Stalks celery, chopped |
| 1 |
|
Clove garlic, crushed |
| 1 |
|
Onion, grated |
| 1 |
T |
Whole wheat flour |
| 1 1/2 |
c |
Canned chopped tomatoes |
| 2 |
c |
Fresh whole wheat bread |
|
|
crumbs |
| 1 |
c |
Ground walnuts |
| 1 |
|
Egg |
| 1 |
t |
Chopped fresh basil |
| 1 |
t |
Chopped fresh oregano |
| 1 |
T |
Chopped fresh parsley |
|
|
Salt and freshly ground |
|
|
black pepper |
| 4 |
oz |
Broccoli spears, cooked |
|
|
SAUCE- |
| 1 |
c |
Chopped mushrooms |
| 3 |
T |
Whole wheat flour |
| 1/2 |
c |
Vegetable stock |
| 1/2 |
c |
Skim milk |
|
|
Celery leaves |
INSTRUCTIONS
Saute the mushroom slices in a skillet with 1 tablespoon margarine,
drain and place in a line down the center of a lightly greased 5-cup
loaf pan. Cook the celery, garlic and onion in the pan until softened.
Stir in the flour and tomatoes and stir until thickened. Add the bread
crumbs, nuts, egg, herbs and seasoning. Place half in the pan. Add the
broccoli spears and top with the remaining mixture. Cover with foil,
place in a roasting pan filled with boiling water and cook at 350
degrees for 1 1/4 to 1 1/2 hours. Melt the remaining margarine, add
the chopped mushrooms and cook for 2-3 minutes. Stir in the flour, and
cook for 1 minute. Add the stock, milk and seasoning and stir until
boiled. Turn out the loaf, garnish with celery leaves and serve with
the sauce separately. Serves 6. Posted to recipelu-digest by "Diane
Geary" <diane@keyway.net> on Feb 24, 1998
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