Moosewood's carrot mushroom loaf for an oaf or the gluten intolerant

Feel like you've been an oaf today? Misplaced your keys? Maybe, misplaced your wallet? Forgot your brain at home before going to work?

30 minutes to assemble
45 minutes to bake

5-6 Servings

2 cups minced onion
1tbsp butter
400g mushroom
1tsp basil
1tsp thyme
1tsp dill
3-4 medium cloves of garlic
6 cups grated carrots
2 cups bred crumbs
1 cup grated cheddar
2 eggs beaten
black pepper
Optional toppings: extra dill, cheese, breadcrumbs, sprinkling of sesame seeds

Lightly oil a 9 by 13 inch baking pan, standard size fruit cake tin. Preheat the oven to 350 F or 180 C

In a large pan saute onions in butter over medium heat for about 5 minutes. Add mushrooms, salt, herbs and garlic and continue to saute for about 10 minutes.

In a large bowl combine carrots, breadcrumbs, cheese, eggs and pepper. Add the sauteed mixture and mix well. Spread into the prepared pan and sprinkle with your choice of toppings. Cover the pan with foil

Bake for 30 minutes covered then uncover and bake 15 minutes more. Serve hot or warm.

For more great Mollie Katzen recipes go to and

Drink with a Valli Margherita

Large glass full of ice
1 part cointreau
4 parts Barkers Lime Cordial - diluted
5 parts grappa or Hokonui moonshine (better made with local ingredients like home distilled or hokonui)
1/4 of a lime