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Vegetarian Mushroom Loaf with Fonio (Gluten-Free)

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  • Author: Claudia Curici, Health Coach
  • Prep Time: 40 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Gluten-Free, Vegetarian

Description

This vegetarian mushroom loaf is a savory, sliceable combination of fonio, sautéed mushrooms, fresh herbs, carrot, Parmigiano Reggiano, and eggs. Baked until golden and set, it has a tender, satisfying texture and can be served warm or cold as a meatless main dish, a savory breakfast, or an easy meal-prep lunch. It’s naturally gluten-free and lectin-free, reheats beautifully, and is especially good sliced and lightly browned in a skillet.

Ingredients

FOR FONIO

  • 1 tablespoon extra virgin olive oil
  • 150 grams fonio (3/4 cup)
  • 1 1/2 cups filtered water
  • 1/2 teaspoon salt

FOR MUSHROOMS

  • 2 tablespoons extra virgin olive oil
  • 500 grams of chopped mushrooms (I used porcini; you can use crimini, brown, or portobello mushrooms)
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

FOR THE LOAF

  • 4 scallions (spring onion)
  • 3 spring garlic (or use a generous handful of chives)
  • 1 big bunch of flat-leaf parsley
  • 1 small bunch of fresh dill
  • cooked fonio (all the above)
  • 1 1/2 cup cooked mushrooms
  • 3/4 cup grated carrot (1 carrot)
  • 1/2 cup grated Parmigiano Reggiano
  • 3 pasture-raised eggs
  • 2/3 teaspoon salt
  • freshly ground pepper

Instructions

  1. Cook the fonio: Heat 1 tablespoon of extra-virgin olive oil in a small saucepan over medium heat. Add the dry fonio and toast for 2 to 3 minutes, stirring frequently. Carefully add the water and salt and bring to a boil. Reduce the heat to low and simmer for about 2 minutes. Turn off the heat, cover the saucepan, and let the fonio rest for 5 minutes. Fluff it with a fork and set aside to cool.
  2. Cook the mushrooms: Heat 2 tablespoons of extra-virgin olive oil in a medium or large skillet over medium heat. Add the chopped mushrooms, salt, and pepper. Cook, stirring occasionally, until the mushrooms have released their liquid and the liquid has completely evaporated, about 20 minutes. Remove from the heat and allow them to cool. Measure 1 1/2 cup for the loaf and reserve any remaining mushrooms for another meal (see notes). 
  3. Prepare the oven and pan: Preheat the oven to 350°F (180°C). Line a medium loaf pan with parchment paper, leaving enough overhang to lift out the baked loaf.
  4. Combine the loaf mixture: Finely chop the scallions, spring garlic or chives, parsley, and dill in a food processor. Transfer them to a large bowl and add the cooled fonio, 1 1/2 cups of the cooked mushrooms, grated carrot, Parmigiano Reggiano, eggs, salt, and pepper. Mix thoroughly until evenly combined.
  5. Bake: Transfer the mixture to the prepared loaf pan and press it down gently, smoothing the surface. Bake for about 55 minutes, or until the loaf is set and golden brown.
  6. Cool and serve: Let the loaf cool in the pan for 30 to 40 minutes. Using the parchment paper, gently lift it onto a cutting board before slicing. Serve warm, at room temperature, or cold. To reheat, brown individual slices on both sides in a skillet with a little extra-virgin olive oil.

Notes

Mushrooms vary in water content and volume after cooking. Measure 1 1/2 cups of cooked mushrooms for the loaf to maintain the right texture and structure. Save any extra mushrooms for another meal.

Find it online: https://creativeinmykitchen.com/vegetarian-loaf-with-mushrooms-fonio-and-parmigiano-gluten-free/