01/30/2020
Nut and spinach roast with wild mushroom gravy
INGREDIENTS
NUT ROAST INGREDIENTS
200 g fresh spinach leaves
250 g unsalted mixed nuts
25 g of unsalted cashew nuts
1/2 onion, finely chopped
1 carrot, grated
200 g tinned tomatoes, drained and chopped
50 g sundried tomatoes in olive oil, rouhly chopped
1 free-range egg, beaten
100 g Gruyère cheese, finely rated
1/2 tsp. dried sage
1/2 tsp. finely chopped fresh mint
1 1/2 tbsp. freshly chopped curly parsley
1 garlic clove, crushed
1 tsp. vegetable stock concentrate
sea salt flakes
freshly ground black pepper
k**b of butter for greasing tin
FOR THE WILD MUSHROOM GRAVY
k**b of butter
2 tbsp. olive oil
1 banana (long) shallot, finely diced
1 garlic clove, finely chopped
250 g wild mushrooms
300 ml vegetable stock
2 tbsp. soy sauce
1 tbsp. plain flour
1 tbsp. butter
sea salt and pepper to season
https://www.redonline.co.uk/food/recipes/a500362/hairy-bikers-spinach-nut-roast-with-wild-mushroom-gravy/
