Recipe: Amy Radbill’s Mushroom Nut Loaf


Serve this with mashed potatoes and a salad or vegetable. Alternatively, use it as the base for a shepherd’s pie, and bake it in a casserole with the potatoes topping it.


Olive oil
1 large onion, diced
2 stalks celery, diced
1 lb. mushrooms, sliced (cremini are nice)
1/2 cup white wine or water
2 cups walnuts
3/4 cup matzo meal
1 cup grated cheese (cheddar or similar)
salt and pepper to taste
2 eggs
1/4 cup chopped fresh parsley


Oil a loaf pan and preheat the oven to 350°.

In a stockpot or large frying pan, sauté the onion in the oil until it becomes translucent. Add the celery and sauté for another three or four minutes. Add the onions, the wine or water and the salt and pepper, and cook until the mushrooms have become soft and most of the liquid has been absorbed. Remove the mixture from the heat and stir in the walnuts.

Transfer the mixture to a food processor in batches, and chop coarsely. As each batch is finished, transfer it to a large bowl. Reserve a cup or two of the mixture in its un-processed state, and stir it into the chopped mixture.

Add the matzoh meal, grated cheese and parsley to the mushroom and nut mixture. Taste the mix and adjust the seasoning, then add the eggs. Mix thoroughly, then turn the mixture into a loaf pan and cover it with a piece of aluminum foil that’s been lightly oiled. Make sure the loaf has some room under the foil to expand as it bakes. Bake for about an hour, then remove the foil and bake for another fifteen or twenty minutes. Allow the loaf to sit for about twenty minutes before turning it out of the pan and slicing it. It will be a bit soft initially. If you prefer a firmer loaf, bake this a day in advance and store it in the refrigerator, then slice it and reheat it when you’re ready to serve it.