Mushroom & Hazelnut Loaf

We all need a good loaf recipe. Especially in the winter when you are starting to get tired of all those soups, stews and pastas, but still feel like making something special. We’ve tried a couple of different ones and this is by far our favorite.

We have filled it with mushroom, hazelnut, leek and brown rice and it works perfect as a main course with salad, on a buffet table, as a starter, or sliced on bread the next day.
We like our loaf crunchy so we are chopping the nuts very roughly which makes it a little bit difficult to slice, but since we slice quite large pieces it’s not a problem. If you like thin slices you should chop everything thoroughly.

Mushroom & Hazelnut Loaf
Serves 4

Olive oil
2 garlic
200 g mushroom (sliced)
200 g hazelnut (chopped)
200 g leek (sliced)
1 tsp thyme
1 tsp rosemary
salt & pepper

4 eggs
1/2 cup soya milk
1/2 cup brown rice (boiled and cold)
1/2 tsp nutmeg
salt & lemon pepper

Preheat the oven to 400°F. Pour olive oil in a frying pan and sauté garlic, mushroom, hazelnuts and leek. Add thyme, rosemary, salt and pepper. Let it stir for 10 minutes and set aside for a couple of minutes. Mix eggs, soya milk, rice and the spices in a bowl and add the vegetables. Pour everything into a non-stick loaf pan. (If you don’t have a non-stick pan you can use parchment paper or some oil). Bake it for 45 minutes.


  • John Mshana
    I real love your recipes
  • Stacey
    Hi, What could I use instead of the eggs, for a vegan variation? :)
  • Stephen Hartley
    My recipe for Mushroom. Rice and Hazelnut Loaf is slightly different than the present one on the web site. It originally came from www.greenkitchenstories and am not sure how old it is but it differs to the present one on the web site. My recipe uses 300g mushrooms,100g hazelnuts, 150ml wholegrain rice, any colour (red used in recipe) 200g spinach, 2 sprigs thyme, 1 sprig rosemary,1/4tsp ground nutmeg, 100ml unsweetened plant milk, other ingredients same. This is a very easy recipe to make and is very tasty. This recipe is the best nut roast recipe I have come across and would recommend it without hesitation.
    • Chef John Mshana
      I tried yesterday this recipe and all of our guest they real loved it.
  • Marisa Silveira
    I often have left over brown rice in the freezer. How much does the 1/2 cup of rice yield after boiling? About 1 cup? Please let me know. Looking forward to trying this! Thanks!
  • Elyse
    I love this recipe!!! Its one of my go-to's for packed lunches!
  • Karen Stavis
    I was wondering if I could use quinoa instead of rice?
  • Eve
    Hello .... thank you for this recipe, I made last night and it was absolutely delicious. I subbed the hazelnuts for walnuts due to allergies and the whole loaf was demolished. Just wondering if anyone has tried to freeze it and whether is would freeze well? Thanks for you fantastic wholesome,nutritious and totally yum recipes.
    • Maria Runklint
      I do this loaf a lot, love it. When it has cooled down, I slice it and then put the slices in the freezer with something between each slic. This is perfect for a day when I come home from work very tired - I take a couple of slices out, put them in the pan in some oil on low heat and after a couple of minutes they are ready to be flipped. While they are in the pan, I prepare a salad. Delicious!
  • Christine
    This looks amazing. I was just wondering is the soy milk can be substituted with almond or cashew milk as we have a soy allergy in the family.
  • Stephen Hartley
    Last night I made a slight variation Mushroom, Rice and Hazelnut Loaf using 150ml red & black rice, 300ml water, 2tbsp coconut oil, 1L onion, 2 cloves garlic, 200g spinach, 300g mushrooms, 1 sprig rosemary,2 sprigs thyme, sea salt and black pepper, 4 eggs, 100ml almond milk, 1/4 tsp nutmeg, 100g hazelnuts. I am sure this was taken some time ago from but can not confirm ?? Loaf turned out brilliant. I have previously sliced any left over loaf into portions and can confirm it freezes and defrosts well. I would recommend the web site recipe or the variation I use.
  • Lisa Mills
    I made this last night, with a tweak on the nuts, because I couldn't source hazelnuts. So I used a mix of sunflower seeds and cashews with a few almonds. It tasted really good, although the sunflower seeds that were on top of the loaf did burn a little. But it was delicious and I'm afraid to say my husband and I polished off the entire loaf for dinner, with a salad on the side. Success! Btw, what's with all the videos that are being posted in people's comments? Is it a bug?
  • Yadranka
    Did you try with coconut milk? I don't have almond milk.Is it going to spoil taste? I can't wait to try :)
  • Emily D
    This looks delicious, however could you replace the chicken eggs with flax eggs?
  • Hi there, this looks amazing!! Could you tell me one thing: Could I make it in advance and freeze it? It would be nice to have on hand for a brunch side. thankyou!!

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