RSVP Series(Nuts) Brazil Nuts - Mushroom Nut Roast

"Brazil Nuts, as the name implies comes from mainly the Amazon regions of Brazil and other neighboring countries.Between 12 and 20 Brazil nuts grow,packed snugly together,in a large brown husk, hence their three-cornered wedge shape.Brazil nuts are particularly healthy due to their high selenium content, which makes their protein content "complete". This means that, unlike the proteins in most plant products, Brazil nuts' proteins contain all the necessary amino acids to foster optimal growth in humans (in the same way as proteins from animal products do). " - @ Source Internet and Books



I luv Brazil Nuts; they are totally infectious, since its hard to stop at one, but then thats not really good since they are high on fat!(sigh!)But then the proverb 'Too much of a good thing, is just as bad' was not said in passing! It does make sense. But being vegetarians, once in a while splurge into its heavenly taste does not harm one - hence the post for today with yummy 'Mushroom Nut Roast' which i adapted from some recipe in the internet.In that they had also added almonds but I dint totally want to go nuts over my weight the next day! So skipped that alone :)



This is sinfully rich dish, so dont blame me if you get addicted. Very easy and simple and a rare treat.

Ingredients

• 3 Portobello Mushrooms,chopped
  
  
• 1 onion, chopped
  
  
• 1/2 cup cashew nuts
  
  
• 1 cup Brazil nuts
  
  
• 1/2 cup cheddar,grated
  
  
• 2 tbsp grated parmesan
  
  
• 1/4 cup milk ( or replace it with egg)
  
  
• 2-3 tbsp Chives,chopped
  
  
• 1 cup bread crumbs ( Italina style crumbs with herbs and spices adds more taste)
  

Note : Usually the salt in cheddar and Parmesan is enough for this dish. But those with typical Indian taste buds may feel need for more salt. So add in some salt. We prefer v minimal salt in our food so, I have skipped the salt.

Method

1. In a non stick pan, add little Olive oil and saute the onions and mushrooms till soft. Set aside.



2.Chop the nuts into small pieces.



3.Mix the nuts, mushroom mixture and mix well.



4.Then add the cheese, bread crumbs, chives, egg/milk and combine well.



5.Grease the baking dish, line it with some baking paper, grease the paper and then press the mixture into the tin.



6.Bake till firm about 45-60min at 400F. Leave for 5 min, then turn it out into a plate. Cut them into slices and garnish. Goes v well with tomato sauce/Ketchup.



This goes out to Johanna's - A Neb at Nut Roast Event