Cheese and Nut Loaf

Posted by Olga at recipegoldmine.com 2/10/2002 11:59 am

2 tablespoons unsalted butter, plus more for pan
1/2 ounce dried porcini mushrooms
1 1/2 cups walnuts
1/2 cup cashews
1 yellow onion, finely chopped (1 cup)
2 teaspoons minced garlic (2 cloves)
3 ounces shiitake mushrooms, finely chopped (1/2 cup)
1 1/2 cups COOKED brown rice
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh marjoram
2 teaspoon chopped fresh thyme
1 teaspoons chopped fresh sage leaves, plus
    more for garnish
4 large eggs, lightly beaten
12 ounces Gruy�re cheese, grated on the large
    holes of a box grater
1 cup (8 ounces) cottage cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat oven to 350 degrees F. Butter a 9 1/2 x 4 1/2 x 2 1/2 inch loaf pan, line bottom with parchment paper, and butter again; set aside.

Place dried porcini in a small bowl; add boiling water to cover. Let soak 20 minutes; drain, finely chop, and set aside.

Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes. Let cool. Finely chop with a sharp knife, or in the bowl of a food processor, set aside. Increase oven heat to 375 degrees F.

Melt butter in a saut� pan over medium heat. Add onion and garlic; cook until translucent, about 3 minutes. Add shiitake mushrooms and the reserved porcini; cook, stirring constantly, until all the mushrooms are golden, about 5 minutes. Transfer to a large bowl. Stir in rice, the toasted nuts, parsley, marjoram, thyme, sage, eggs, Gruy�re, cottage cheese, salt, and pepper.

Pour mixture into prepared pan, and bake until golden brown and firm to the touch, about 1 hour. Let cool in pan 20 minutes, then invert loaf, and remove from pan. Serve hot or warm, garnished with sage leaves.

Serves: 8.