Comments | vegancooking: Improving this mushroom loaf

the_moogie in vegancooking

Improving this mushroom loaf

Jul 25, 2009 18:25

I made a mushroom loaf today, basically pureed an onion and some mushrooms in my Magic Bullet, added 12 minced button and 3 portabello mushrooms, assorted spices and 6 heaping tablespoons of whole wheat flour. I cooked it in the oven at 475 for 20 minutes and then at 250 for 20 minutes, while it's nice and crispy outside it's kind of sticky and ( Read more... )

main dishes-meat loaves, techniques-mushrooms

Comments 15

dagda_ollathir July 25 2009, 22:34:01 UTC

I'd first try cooking at 350 for a longer time; it also doesn't sound like you used much flour.

inquiet July 25 2009, 22:45:27 UTC

have you tried
www.veganlunchbox.com/loaf_studio.html? following more of a recipe might help.

because i don't really see anything that binds together.
and it's better to start out cooking low and then kick the heat up at the end to make it crispy.

the_moogie July 26 2009, 11:56:03 UTC

Binding wasn't an issues, but the interior was decidedly gluey. Thanks for the cooking time tip.

helen4morrissey July 25 2009, 22:46:00 UTC

What shape was it? The shallower it is, the crispier it will be throughout.

the_moogie July 26 2009, 11:56:34 UTC

I have thought about trying to make it into patties next time. It was about an inch and a half thick.

weizenwind July 25 2009, 23:25:39 UTC

Mushrooms and onions both have a lot more moisture in them than you'd think. The way you combined the ingredients didn't give them a chance to get rid of any of their water before they were put into a loaf, which locks a fair bit of that moisture in there. I'd try sauteeing both in just a bit of oil until they release a bunch of their liquid before chopping more finely and forming into a loaf. You'll probably also want more starchy ingredients to help bind it together. Oats work particularly well.

supercarrot July 26 2009, 01:49:05 UTC

this is what i came in here to say. :-)

the_moogie July 26 2009, 11:57:06 UTC

This makes a lot of sense. Thanks.

nonentityb July 25 2009, 23:38:02 UTC

Wrap the top in foil for part of the cooking time so it will steam in the middle, then remove the foil to get a crunchy outside. That's how my grandma makes meatloaf and I would guess the principle would be the same here.

the_moogie July 26 2009, 12:00:02 UTC

Interesting method. That might reduce the gluey uncooked aspect of the middle that was gross.