Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Oil
1 sm Onion; finely chopped
8 oz Cashew nuts
4 oz Breadcrumbs, pref. wholewht.
1 Egg
3 md Parsnips * (see note)
1/2 ts Rosemary **
1/2 ts Thyme **
1 ts Yeast extract
1/4 pt Stock
Salt
Freshly ground black pepper
1 oz Butter or margarine
8 oz Mushrooms; chopped
Oil or butter; to grease pan

* Note: Parsnips should be cooked and mashed with some margarine. (Use
potatoes in place of parsnips when parsnips are not in season.) ** If
using fresh herbs, double the amount. Heat oil and fry onion and
garlic till soft. Grind cashews in a nut mill, blender or mincer
then mix with breadcrumbs. Beat egg well and add to dry ingredients.
Mix in parsnips (or potatoes) and herbs. Add fried onion and garlic.
Be sure to scrape in all the juice as the loaf can get a little dry
during baking. Dissolve the yeast in stock and add to other
ingredients. Season well. Melt margarine in skillet and saute the
mushrooms till they are soft. Grease a 2 pound loaf pan then press in
half the loaf mixture. Cover with the mushrooms and top with the rest
of the nut mixture. Press down firmly. Cover with aluminum foil and
bake for 1 hour at 350 F (180 C) or gas mark 4. When cooked, let
stand for 10 minutes and then turn onto a plate. Slice and serve.
Excellent hot or cold. It also freezes well. To freeze, slice into
portions, wrap in foil and toss in freezer. To re-use, thaw, then
heat in a medium oven till hot. Serves 6 to 8

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