Sagey Mushroom Walnut Roast

feastingathome.com

Sharon Sinclair

subheading: UNITS USM:

subheading: SCALE ½X 1X 2X:

subheading: Mushroom Roast:

2 cups walnuts, toasted (or sub pecans or ther nuts!)

2 tablespoons olive oil or butter

one large onion, diced

1 ½ cup celery, diced

1 ½ cup carrots, very thinly sliced half-moons (no need to peel)

1 lb mushrooms- cremini, portobello, button, shiitake or a mix, (5 to 6 cups sliced )

4 cloves garlic, rough chopped

1 ¼ teaspoon salt

½ teaspoon pepper

1 tablespoon fresh sage leaves, chopped (or sub thyme)

1 tablespoon miso paste

2 tablespoons whole-grain mustard

3 large eggs

1 ½ cups oats

optional: ¾ cup cottage cheese

optional: ¾ cup grated cheese- cheddar, jack, mozzarella

Serve with: Mushroom Gravy (or use your favorite gravy recipe), mashed potatoes, and garnish with ¼ cup pomegranate seeds

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