Porcini mushroom and vegetable nut roast
- Portion size: Serves 6
- Hands-on time 30 min, oven time 1 hour, plus soaking
- Difficulty: easy
Forget those uninspiring veggie offerings of Christmases past – this updated porcini mushroom and vegetable nut roast is rich, savoury and satisfying, and comes with a super-cheesy sauce you’ll want to pour over everything. Hands off, meat eaters!
Looking for a veggie centrepiece without the nuts? Try our nut-free Vegetarian Christmas roast.
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Ingredients
- 30g dried porcini mushrooms
- 100g fresh white breadcrumbs
- Splash of vegetable oil
- 1 onion, finely chopped
- 1 carrot, grated
- 1 celery stick, finely chopped
- 1 parsnip, grated
- A few fresh thyme sprigs, plus extra to garnish
- 250g chestnut mushrooms, thinly sliced
- 2 garlic cloves, crushed
- 250g pack ready-cooked quinoa
- 60g walnut halves, roughly chopped
- 60g blanched almonds, roughly chopped
- 75g vacuum packed cooked chestnuts, chopped
- 2 medium free-range eggs, beaten
- 2-3 pickled walnuts, finely chopped
- 3 tbsp chopped fresh parsley
For the Boursin sauce
- 20g butter
- 20g plain flour
- 400ml milk
- 75g Garlic & Herbs Boursin (or other soft cheese with herbs)
- 50g mature cheddar, grated (check it’s vegetarian if you need it to be)
You’ll also need
- 1 litre loaf tin, greased with vegetable oil and fully lined with compostable baking paper
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Method
- Put the dried mushrooms in a heatproof bowl, cover with 250ml freshly boiled water, then set aside for 10 minutes to rehydrate.
- Put the breadcrumbs in a separate bowl and strain over the liquid from the soaked mushrooms. Roughly chop the soaked mushrooms and set aside.
- Heat a splash of oil in a large saucepan or casserole and gently fry the onion, carrot, celery, parsnip and thyme for 10-12 minutes until softened. Add the soaked and fresh mushrooms and the garlic, then cook for a further 5 minutes to soften.
- Heat the oven to 180°C/160°C fan/gas 4. Remove the pan from the heat, then stir in the soaked breadcumbs and the remaining ingredients with some salt and pepper until mixed.
- Spoon the mixture into the prepared loaf tin and squash down to make sure it’s tightly packed, then cover with a piece of foil (see Make Ahead). Bake for 45 minutes, remove the foil, then return to the oven for 10-15 minutes until browned and a knife pushed into the centre comes out clean. Leave in the tin for 5-10 minutes, then turn out onto a serving plate and scatter with fresh thyme.
- Meanwhile, melt the butter in a large heavy-based pan over a medium heat. Whisk in the flour for 1-2 minutes until smelling toasty, then gradually add the milk, whisking well between additions. Bubble for 5 minutes, whisking frequently, to make a thick sauce. Stir in the cheeses until melted, then season to taste (see Make Ahead). Serve alongside the nut roast.
Nutrition
- 536kcals Calories
- 31.8g fat (10.7g saturated) Fat
- 20.1g protein Protein
- 38.9g carbs (10.2g sugars) Carbs
- 6.4g fibre Fibre
- 1g salt Salt
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Reviews
Can this be frozen please? Prior to cooking? Thanks!
Yes, well wrapped, for up to 3 months. Defrost in the fridge overnight, bring to room temperature then reheat in the oven to serve. The texture may be slightly wetter due to the freezing/defrosting process.
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