Nut Roast en Croutee with Mushroom Gravy

In CategoryHoliday Ideas
ByMarcy Roberts, CMT

These days I’ll often find a few vegetarians around my holiday table, so this is a delicious entree that I like to make for them. I’ve made it for many years, and it’s always so scrumptious I think, why don’t I make this dish more often! It really is quite easy to make, so don’t be overwhelmed. Your veggie friends will thank you for thinking of them. Enjoy!

Nut Roast en Croutee with Mushroom Gravy

1 lb frozen puff pastry                                                                               1 beaten egg to glaze

Nut Roast:

2 large onions, peeled and chopped (save 1 tablespoon out for the stuffing below)

4 tablespoons butter, use to saute onions

1 lb brazil nuts, finely ground (cashews may be used, if desired)

2 2/3 cups fresh fine breadcrumbs

1/2 teaspoon dried thyme

3 tablespoons lemon juice

2 eggs (optional)

pinch of – grated nutmeg, ground cloves and ground cinnamon

salt and freshly ground black pepper

Stuffing:

2 2/3 cups fresh fine white breadcrumbs (so, 5 1/3 cups breadcrumbs all together, half in nut roast mixture and half in stuffing, which is an entire loaf of Pepperidge Farm‘s white sandwich bread, with the crusts cut off)

¼ cup chopped parsley

1 tablespoon lemon juice

1 tbsp grated onion

grated lemon rind

1 tsp each dried thyme and marjoram

6 tablespoons softened butter

Preheat the oven to 400F.

To make the nut roast, sauté the onion in the butter for 10 minutes, until soft but not browned.

Remove from the heat and add the rest of the nut roast ingredients.  Season.

Make the stuffing by mixing all the ingredients together into a soft mixture that holds together.  Season.

Roll out the pastry on a floured board to a 12 x 14-inch rectangle. (use both pastry sheets in box, and join in the middle with rolling pin)

Form the stuffing into a sausage about 10 inches long and place down the middle of the pastry.  Pile the nut roast mixture all over the stuffing, covering it.

Fold the ends and sides of the pastry up to enclose the nut mixture completely.  Tuck in the ends, then place on cookie sheet on a piece of parchment paper, folded side down.  Mark a lattice design on the top, careful not to go all the way thru the dough.

Make one or two steam holes, decorate with pastry trimmings if desired and brush with the beaten egg.  Bake for 30 minutes, until crisp.

Serve with Brown Gravy or Mushroom Gravy

For vegans, margarine may be substituted for butter.

Vegetarian Mushroom Gravy

Ingredients:

3/4 cup white or button mushrooms, chopped                     2 1/2 cups vegetable broth

1 small yellow or white onion, minced                                    1 to 2 tbsp soy sauce

1/4 cup vegan margarine or EVOO                                          1/4 cup flour

1 tbsp poultry seasoning (or 1/2 tsp each of sage, thyme and marjoram)

salt and pepper to taste

Preparation:

In a large skillet, melt the vegan margarine and add onion and mushrooms. Saute for just a minute or two over high heat.

Reduce heat to medium and add vegetable broth and soy sauce. Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a simmer or a low boil, then reduce heat.

Add poultry seasoning, salt and pepper, stirring consistently. Allow to cook for 8-10 minutes, stirring regularly until gravy thickens.

Serve in gravy boat next to Nut Roast

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