Best Almond Sesame Nut Roast With Mushroom Onion Sauce Recipes

Almond & Sesame Nut Roast With Mushroom-Onion Sauce image

Provided by cUte Kitty pUnk

Categories Vegetable

Time 1h30m

Yield 12 slices, 4 serving(s)

Number Of Ingredients 19

2 tablespoons sesame or 2 tablespoons olive oil
1 small onion, finely chopped
1/4 cup risotto rice
1 1/4 cups vegetable stock, for loaf
1 large carrot, grated
1 large leek, trimmed and finely chopped
2 teaspoons sesame seeds, toasted
3/4 cup chopped almonds, toasted
1/2 cup ground almonds
3/4 cup grated sharp cheddar cheese
2 eggs, beaten
1 teaspoon dried herbs
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
2 tablespoons butter or 2 tablespoons margarine
1 small onion, chopped finely
1 1/4 cups mushrooms, chopped finely
1/4 cup all-purpose flour
1 1/4 cups vegetable stock, for sauce

Steps:

Heat oil in a large skillet and fry the onion gently for 2-3 minutes. Add the rice and cook slowly for 5-6 minutes, stirring frequently.
Add the vegetable stock, bring to a boil and then simmer for about 15 minutes, or until the rice is tender. Add a little extra water if necessary. Remove from the heat and transfer to a large mixing bowl.
Add the carrot, leak, sesame seeds, almonds, cheese, eggs and herbs to the mixture. Mix well and season with salt and pepper. Transfer the mixture to a greased 1 lb loaf pan, levelling the surface. Bake in a preheated oven at 350-F degrees for about 1 hour, until set and firm. Leave in the pan for 10 minutes.
To make sauce, melt the butter in a small saucepan and fry the onion until dark golden brown. Add the mushrooms and cook for a further 2 minutes. Stir in flour, cook slowly for 1 minute and then gradually add the stock. Bring to boil, stirring constantly, until thickened and blended. Season to taste.
Turn out the nut roast, slice and serve on warmed plates with fresh vegetables, accompanied by the sauce. Garnish with sprigs of Italian parsley if desired.

Nutrition Facts : Calories 512.6, Fat 37.8, SaturatedFat 10.9, Cholesterol 130.5, Sodium 907.2, Carbohydrate 28.3, Fiber 7, Sugar 5.6, Protein 20.2

Layered Cashew and Mushroom Nut Roast image

Provided by Brighde

Categories Fruit

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
225 g cashew nuts
110 g fresh breadcrumbs
1 egg
3 medium parsnips, cooked and mashed in a little butter
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1 teaspoon vegemite
150 ml hot water or 150 ml stock
salt & freshly ground black pepper
25 g butter
225 g mushrooms, chopped
butter, for greasing tin

Steps:

Pre-heat the oven at 180 Celsius.
Heat the oil and fry the onion and garlic until soft.
Grind the cashew nuts in a nut mill, blender or mincer until they are in small pieces. Don't go too far. You don't want them in a powder.
Mix the cashew nuts with the breadcrumbs.
Beat the egg and add to the dry ingredients.
Mix in the mashed parsnips and herbs.
Add the fried, be sure to scrape the pan so that all the juices go in as this will help keep the nut roast moist.
Dissolve the vegemite in the hot water or stock and add to the other ingredients. Season well.
Melt the butter in a frying pan and saute the chopped mushrooms until soft.
Grease a 900g loaf tin with butter and put in half the nut mixture. Cover with a layer of mushrooms and add the rest of the nut mixture.
Cover with foil and bake for one hour.
When cooked, remove from the oven and let it stand for 10 minutes before turning it out.
Serve hot or cold.

Nutrition Facts : Calories 363.4, Fat 24.9, SaturatedFat 6.4, Cholesterol 39.9, Sodium 454.8, Carbohydrate 28, Fiber 2.5, Sugar 4.1, Protein 10.6

Beef Filets With Cognac-Mushroom & Onion Sauce image

Provided by Manami

Categories Steak

Time 1h26m

Yield 2 serving(s)

Number Of Ingredients 16

2 (6 -8 ounce) beef tenderloin steaks or 2 (6 -8 ounce) filet of beef
1/2 teaspoon salt or 1/4 teaspoon kosher salt
1/2 teaspoon freshly ground coarse black pepper
2 tablespoons canola oil
2 tablespoons butter or 2 tablespoons margarine
1 small yellow onion, sliced and separated into rings
1 small red onion, sliced and separated into rings
1 bunch green onion, chopped
6 shallots, chopped
8 ounces button mushrooms, sliced
2 garlic cloves, minced
1/2 cup red wine or 1/2 cup low sodium beef broth
1/4 cup low sodium beef broth
salt, to taste
fresh ground black pepper, to taste
chopped fresh parsley, garnish (optional)

Steps:

Sprinkle beef evenly with 1/2 teaspoon salt or 1/4 teaspoon kosher salt and 1/2 teaspoon pepper.
Brown filets in 1 tablespoon hot oil in an ovenproof or cast-iron skillet over medium-high heat 3 minutes on each side.
Remove filets, reserving drippings in skillet.
Melt 2 teablespoons butter in drippings over medium-high heat.
Add yellow and red onion rings, and saute 5 minutes.
Add green onions, shallots, mushrooms and garlic.(If more oil is needed add remaining tablespoon), saute 15 minutes or until lightly browned.
Stir in cognac and broth; cook over medium-high heat, stirring constantly, until liquid evaporates(about 5 minutes).
Place filets on top of onion mixture in skillet.
Cover with aluminum foil.
Bake at 400F for 15-20 minutes or until thermometer inserted in thickest portion of meat register 135F(medium rare).
Remove filets from skillet, reserving onion mixture in skillet, cover filets loosely, and let stand at room temperature 10 minute.
Cook onion mixture over medium heat, stirring constantly; 5 min or until liquid evaporates.
Add salt and pepper to taste, if needed.
Serve with filets.