Miso-glazed mushroom & lentil nut roast

Name: Miso-glazed mushroom & lentil nut roast
Total time: 60 min
Yield: 6 portioner
Cuisine: Brittiskt
Ingredients: 2 celery sticks roughly chopped; 1 onion roughly chopped; 1 carrot roughly chopped; 1 tbsp olive oil plus extra for the tin and for frying; 250 g chestnut or button mushrooms; 3 garlic cloves crushed; handful of sage chopped; handful of thyme plus a few leaves to serve; 1 glass of white wine; 2 tbsp tamari or soy sauce; 4 tbsp white miso; 3 tbsp honey; 2 tsp rice or white wine vinegar; 250 g pouch puy lentils; 300 g mixed nuts (walnuts; 200 g soft white breadcrumbs; 2 eggs; 2 tbsp butter; 150 g mixed mushrooms (like girolle

A crowd-pleasing vegetarian nut roast featuring miso-glazed mushrooms, mixed nuts and lentils, perfect as a Christmas centrepiece.

6 portioner 1t mediumBrittiskt

Ingredienser

2 celery sticks roughly chopped
1 onion roughly chopped
1 carrot roughly chopped
1 tbsp olive oil plus extra for the tin and for frying
250 g chestnut or button mushrooms
3 garlic cloves crushed
handful of sage chopped
handful of thyme plus a few leaves to serve
1 glass of white wine
2 tbsp tamari or soy sauce
4 tbsp white miso
3 tbsp honey
2 tsp rice or white wine vinegar
250 g pouch puy lentils
300 g mixed nuts (walnuts (brazil nuts and pecans work well))
200 g soft white breadcrumbs
2 eggs
2 tbsp butter
150 g mixed mushrooms (like girolle (chanterelle, baby king oyster and shiitake))

Gör så här

Put the celery, onion and carrot in a food processor and pulse to finely chop (or do this by hand). Heat the oil in a large, deep frying pan over a low-medium heat and fry the mixture for 10-15 mins until very soft. Blitz the chestnut mushrooms in the processor to finely chop.

Add the chopped mushrooms, garlic and herbs to the pan and fry for 10 mins until the mushrooms have released their moisture and it has evaporated. Stir in the wine and bubble until evaporated, then add the tamari or soy sauce, 3 tbsp miso, 2 tbsp honey and the vinegar, and season well. Cook for 1 min, stirring, then remove from the heat. Remove any woody stalks from the thyme.

Put the lentils and nuts in a food processor, and blitz to finely chop the nuts. Tip into a large bowl, then add the breadcrumbs, cooked mushroom mixture and the eggs. Mix until well combined.

Heat the oven to 200C/180C fan/gas 6. Oil a 900g loaf tin and line with baking parchment. Tip the lentil mixture into the tin and pack down using the back of a spoon. Cover with foil and bake for 30 mins, then remove the foil and bake for 20-30 mins more until golden on top and coming away from the sides of the tin. Leave to cool for 10 mins while you make the topping.

Heat the butter and a drizzle of oil in a frying pan over a medium-high heat and fry the mixed mushrooms for 5 mins until tender and golden. Stir in the remaining 1 tbsp miso and 1 tbsp honey and a splash of water until you have a thick sauce that coats the mushrooms.

Run a knife around the edge of the nut roast to loosen, if needed, then turn out onto a serving plate and peel away the parchment. Spoon over the mushroom topping and miso glaze, then scatter over a few thyme leaves to serve.