Mushroom and Hazelnut Loaf

• butter↗170 g

  plus extra for preparing the tin

• shallots↗4

  finely chopped

• garlic cloves↗3

  minced

• onion↗1 cup

  chopped

• fresh thyme leaves↗3 teaspoons
• white wine↗1⁄2 cup
• mixed mushrooms680 g

  stems removed, cut into 1cm chunks (button, field, shiitake or a combination of wild mushrooms)

• chicken stock↗1 cup

  substitute vegetable stock, if preferred

• sea salt↗
• fresh ground white pepper↗
• bread↗8 cups

  cubed (use a rustic country or bakers loaf, rather than supermarket sliced)

• fresh parsley leaves↗1⁄4 cup

  chopped

• sage leaves↗3

  chopped

• hazelnuts↗3⁄4 cup

  halved and lightly roasted

• extra-large eggs3

  beaten

• cups cream↗2
• teaspoon hazelnut oil (optional)1

Step-by-step instructions

1. 1

   Preheat oven to 180°C.

2. 2

   Melt the butter in a large frying pan, add the shallots, garlic and onion and saute until translucent.

3. 3

   Add a teaspoon of thyme and the mushrooms.

4. 4

   Cook until the mushrooms are light brown.

5. 5

   Add the wine and cook until the liquid evaporates, then repeat with the stock.

6. 6

   Season with salt and pepper.

7. 7

   Place the mushrooms in a bowl.

8. 8

   Generously butter a 26cm loaf tin.

9. 9

   Put the bread, parsley, sage, hazelnuts, remaining thyme and mushroom mixture in a large bowl.

10. 10

    Stir in the eggs, cream and hazelnut oil (if using) until combined and season with a teaspoon of salt and half a teaspoon of pepper.

11. 11

    Spread the stuffing in the loaf tin, then cover with foil and bake for 45 minutes.

12. 12

    Remove the foil and bake another 30 minutes, until golden.

13. 13

    Serve warm or at room temperature.