Recipe - Mushroom And Roccoli Nut Loaf

1 cup Sliced button mushrooms
2 tablespoon Polyunsaturated margarine
2 Stalks celery; chopped
1 Clove garlic; crushed
1 Onion; grated
1 tablespoon Whole wheat flour
1 One half cup Canned chopped tomatoes
2 cup Fresh whole wheat bread
crumbs
1 cup Ground walnuts
1 Egg
1 teaspoon Chopped fresh basil
1 teaspoon Chopped fresh oregano
1 tablespoon Chopped fresh parsley
Salt and freshly ground
black pepper
4 ounce Broccoli spears; cooked
SAUCE
1 cup Chopped mushrooms
3 tablespoon Whole wheat flour
One half cup Vegetable stock
One half cup Skim milk
Celery leaves

Saute the mushroom slices in a skillet with 1 tablespoon margarine, drain
and place in a line down the center of a lightly greased 5cup loaf pan.
Cook the celery, garlic and onion in the pan until softened. Stir in the
flour and tomatoes and stir until thickened.

Add the bread crumbs, nuts, egg, herbs and seasoning. Place half in the
pan. Add the broccoli spears and top with the remaining mixture. Cover with
foil, place in a roasting pan filled with boiling water and cook at 350
degrees for 1 One fourth to 1 One half hours.

Melt the remaining margarine, add the chopped mushrooms and cook for 23
minutes. Stir in the flour, and cook for 1 minute. Add the stock, milk and
seasoning and stir until boiled. Turn out the loaf, garnish with celery
leaves and serve with the sauce separately. Serves 6.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 24,
1998