Christmas Mushroom Loaf

Makes 1 medium loaf (serves 4-6)

Ingredients:

• 1 onion, diced
• 4 garlic cloves, crushed
• 1 stick of celery, chopped finely
• 2 carrots, chopped finely
• Extra virgin cold pressed rapeseed oil
• 150g of chestnut mushrooms, diced
• 150g pack of shiitake mushrooms, diced
• 200g puy lentils, drained
• 1/2 cup gram flour
• 1/2 tsp mixed spice
• A handful pumpkin seeds

Method:

1. Preheat your oven to 180 degrees celsius.
2. Sauté the onions for 5 mins in some oil until softened. Add in the garlic and sauté further until golden brown. Add the celery, carrots and sage and cook for a further 10-15 mins on a medium heat until softened.
3. Add in the mushrooms and mixed spices and cook down for 10-15 mins, reducing the liquid as much as possible.
4. Transfer into a food processor with the rest of the ingredients, except the pumpkin seeds. Blitz until combined but still a little chunky. Stop to scrape and mix with a spatula if it needs a little help along the way.
5. Line a medium loaf tin with baking parchment. Spoon in the mixture and use a spatula to press down and spread slightly, so it fills the tin. Sprinkle over the pumpkin seeds and bake for 45-50 mins.
6. Enjoy with allll the festive trimmings! Discover our favourite mushroom gravy recipe here.

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