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Oyster Mushroom Nut roast

Prep Time:

15 Minutes

Cook Time:

30 minutes


6 Servings



About the Recipe


  • 150g of Fruit Bodhi Oyster Mushrooms

  • 100g shallots 

  • 150g cherry tomatoes

  • 100g ground peanuts 

  • 100g ground hazelnuts 

  • 1tsp of Fruit Bodhi Mushroom Seasoning 

  • 100g brown breadcrumbs 

  • Small handful of thyme leaves 

  • 100ml red wine 

  • 1 Savoy cabbage

  • Olive oil 


Step 1

Preheat oven at 180 degrees celsius, and grease 2lb loaf tin with oil. Peel and chop shallots, halve the cherry tomatoes and roughly chop the oyster mushrooms. Add a glug of oil to a medium to high heat, once hot add shallots and sautee until translucent. Then add cherry tomatoes and cook for a couple of minutes, followed by the mushrooms. Cook these for a few minutes more. Meanwhile, grind the nuts, but be careful not to grind them too finely. 

Step 2

Next, add the mushroom mixture to a large mixing bowl along with the ground nuts and breadcrumbs. Stir the mixture. Then add the wine and a small handful of thyme leaves and continue to stir the mixture. 

Step 3

Peel off 8 cabbage leaves and remove the tough stalk by cutting out a triangle at the base of each leaf. Blanche the leaves in boiling water for a minute, or until soft. Next, line the loaf tine with the cabbage leaves, ensuring plenty of overhang so you can wrap up the nutroast like a Christmas parcel! This will lock in all the moisture. 

Step 4

Add the mixture to the tin, folding the leaves over the top of the mixture. Then place in the oven for 30 minutes. 

Serve with all the festive trimmings!

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