Mushroom, Red Pepper And Paneer Loaf
- 25m Prep Time
- 1h 10mCook Time
- 1h Ready In
A savory loaf made with mushrooms, red peppers, and paneer cheese, bound with eggs and cream cheese, and baked until golden. Served with a creamy mushroom sauce.
Ingredients
- 44.4 ml vegetable oil or butter
- extra oil or butter for greasing
- 2 onions sliced
- 2 red peppers sliced
- 150 g coarse breadcrumbs
- 200 g paneer cheese
- 500 g mushrooms diced or sliced
- 3 eggs
- 150 g full-fat cream cheese
- 44.4 ml tomato purée/paste
- 4.93 ml salt
- freshly ground black pepper
- fresh tarragon chopped
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 55.3 mg
- Iron: 1.25 mg
- Magnesium: 24.5 mg
- Phosphorus: 191 mg
- Potassium: 514 mg
- Zinc: 1.08 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml vegetable oil or butter
- extra oil or butter for greasing
- 150 g coarse breadcrumbs
- 200 g paneer cheese
- 3 eggs
- 150 g full-fat cream cheese
- 44.4 ml tomato purée/paste
- 4.93 ml salt
- freshly ground black pepper
Prepare
- Slice 2 onions
- Slice 2 red peppers
- 500 g mushrooms, diced or sliced
- Chop fresh tarragon
Let's Cook
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Step 1.
Heat 2 tablespoons of the vegetable oil or butter in a frying pan over medium heat. Add the sliced onions and fry, stirring occasionally, until translucent, about 5–7 minutes.
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Step 2.
Add the sliced red peppers to the pan with the onions and fry for a few minutes more until softened, about 3–4 minutes.
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Step 3.
While the onions and peppers cook, place the coarse breadcrumbs in a large mixing bowl. Crumble or dice the paneer cheese and add it to the breadcrumbs.
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Step 4.
Transfer the cooked onions and peppers to the bowl with the breadcrumbs and paneer. Stir to combine.
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Step 5.
Heat the remaining 1 tablespoon of oil in the same frying pan over medium heat. Add the diced or sliced mushrooms, cover with a lid, and cook, stirring occasionally, until they release their juices, about 5–7 minutes.
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Step 6.
Uncover the mushrooms and let them simmer for a few minutes until the juices reduce slightly. Strain the mushroom juice into a small bowl and reserve for the sauce. Add half of the cooked mushrooms to the breadcrumb mixture, leaving the remaining mushrooms in the pan to cool slightly.
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Step 7.
In a food processor, combine the eggs, two-thirds of the cream cheese, tomato purée, salt, and a few generous grinds of black pepper. Add the cooled mushrooms from the pan. Pulse until the mixture forms a coarse paste.
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Step 8.
Add the mushroom-egg paste and chopped tarragon to the breadcrumb mixture. Stir until everything is thoroughly combined.
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Step 9.
Preheat the oven to 180°C (160°C fan)/350°F/gas 4. Grease a 1kg/2lb loaf tin well with extra oil or butter.
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Step 10.
Scrape the loaf mixture into the prepared tin and smooth the top with a spatula. Bake for 30 minutes, then turn the tin around and bake for another 30–35 minutes, until the loaf is firm and golden on top.
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Step 11.
While the loaf bakes, make the sauce: Pour the reserved mushroom juice into a small saucepan and heat over medium heat. Whisk in the remaining cream cheese until smooth, and season with salt and pepper to taste. Simmer gently for 2–3 minutes until slightly thickened.
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Step 12.
Remove the loaf from the oven and let it rest in the tin for 5 minutes before turning out. Serve slices of the loaf with the mushroom sauce on the side.