INGREDIENTS
4 ounces (Four 1/2-inch slices) sourdough bread, sliced and crust removed
1 cup almond milk
3 tablespoons olive oil, plus more for greasing
1 yellow onion, finely chopped
2 pounds mixed mushrooms, finely chopped
1 tablespoon minced sage
1 tablespoon minced thyme
1 tablespoon minced oregano
2 garlic cloves, minced
1 cup walnuts
2 tablespoons kosher salt
2 tablespoons lemon juice
½ tablespoon freshly ground black pepper
½ cup dry bread crumbs
½ cup instant oats
1 teaspoon lemon zest
2 eggs, lightly beaten
INSTRUCTIONS
1. Preheat the oven to 375º.
2 Toast walnuts and grind coarsely in a food processor
3 Trim the crusts from the sourdough and use the ends; toast lightly then purée into a powder
4 In a small bowl, cover the sourdough slices with the almond milk. Let soak for 15 minutes,
5. In a 6-quart Dutch oven, heat the olive oil over medium-high heat. Add the onions and cook until lightly caramelized, 3 to 4 minutes. Add the mushrooms and cook, stirring often, until any liquid released has evaporated and the mushrooms are lightly caramelized, 10 to 12 minutes.
6 Add a squeeze of mustard, the sage, thyme, oregano and garlic, and cook, scraping up any brown bits from the bottom of the pot, until the garlic and herbs are fragrant, 2 minutes.
7 Remove from the heat and stir in the walnuts, oats and and the bread crumbs you puréed.
8 Transfer to a large bowl and let cool slightly.
9 squeeze the bread slices to release any soaked milk, tear them up and add to the mix
10. Using a wooden spoon, stir in the salt, lemon juice, pepper, lemon zest and eggs until well incorporated. Press the mixture into a 9-by-5-inch loaf pan and smooth the top.
11. Bake the loaf for 1 hour, then place on a wire rack to cool for 20 minutes
12 Turn out onto a plate, slice, and serve
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