Lion’s Mane Mushroom & Walnut Loaf Recipe

I have previously posted on Growing Lion’s Mane Mushrooms and the Lion’s Mane Crab Cakes that I made from them. I’ve just had my second harvest and decided to try this Mushroom & Nut Loaf recipe using the Lion’s Mane Mushrooms. It is really delicious although is a little dry so you definitely need a nice gravy or sauce to pour over it.

200g Lion’s Mane Mushroom
200g walnuts
1-2 spring onions
1 large stick celery
1 medium carrot
2 tbsp olive oil
4 cloves garlic
1 tbsp fresh sage leaves
1 tbsp miso paste
2 tbsp whole-grain mustard
3 eggs
120g oats
salt & pepper to taste

Pull the Lion’s Mane mushroom apart into small pieces.

Toast the walnuts at 180C for about 15 mins until golden.

Chop the spring onions, celery and carrot into small pieces.

Heat the olive oil in a large frypan. Sauté the onions for about 2 mins then add the celery and carrot and sauté for a further 5 mins until they begin to soften.

Add the mushrooms, garlic, salt, pepper and sage. Sauté for about 10-15 mins until the mushrooms release all their liquid (cover with a lid for a few minutes to get this going).

Cook until the mushrooms are no longer ‘liquidy’ and then stir in the miso paste.

Chop the walnuts in a food processor until they are well chopped but still chunky. Transfer the walnuts to a large bowl.

Chop the mushroom mix in food processor until a similar size to the walnuts. Transfer to the large bowl.

Add mustard, eggs and oats. Stir well.

Spoon the mixture into an oiled loaf pan. Top with sage leaves or other decoration of your choice.

Bake in a 190C oven for about 40 mins until slightly puffed and golden.

Slice and serve with gravy and your favourite salad or vegetables.