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Shitake Wild Rice Loaf with Sweet Potato Rosemary Sauce


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Rate this recipe 4.9/5 (7 Votes)


  • Loaf:
  • 3 1/2 cups onion, chopped
  • 1 1/2 cups carrots, chopped
  • 1 1/2 cups celery, chopped
  • 2 Tbls garlic, minced
  • 8 cups shitake mushrooms, sliced
  • 2 cups white wine
  • 1/2 cup Tamari
  • 1/2 cup Dijon mustard
  • 3 Tbls dried sage
  • 3 Tbls dried basil
  • 3 cups walnuts
  • 3 cups oats
  • 1 1/4 cups cornmeal
  • 1 1/4 cups whole wheat flour
  • 4 cups cooked wild rice
  • 1 3/4 cups cooked brown rice
  • 1 3/4 cups cooked lentils
  • salt and pepper
  • olive oil
  • Sauce:
  • 4 cups onion chopped
  • 8 cups sweet potato cut into 1 inch chunks
  • 1/2 cup nutritional yeast
  • fresh rosemary sprigs
  • water
  • nutmeg
  • salt and white pepper


Adapted from


Step 1

Coat pan in olive oil and saute onions for 2 minute. Add carrots, celery and garlic and cook for 5 minute more. Add shitake mushrooms and cook 5 minutes more. Add white wine, tamari, dijon mustard, sage and basil. Continue cooking on medium heat for 10-15 minutes or until liquid is almost gone. Set aside to cool.
Preheat oven to 375 degrees. Mix walnuts, oats, cornmeal and flour. Place on baking sheet and toast for 15 minutes. When cool, process in a food processor uuntil walnuts are broken down. Mix all ingredients together well.
Adjust salt, pepper and herbs if needed. Bake in a 4" X 10" baking pan for 25 minutes and top with sauce.
Sautee onions in olive oil until the begin to brown. Add sweet potatoes, nutritional yeast, rosemary and salt. Cover with water, bring to a boil and cook until sweet potatoes are soft. Remove rosemary srigs and puree mixture. Add liquid as needed for proper consistency. Add nutmeg, rosemary, salt and pepper to taste

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