Mushroom, Red Pepper and Paneer Loaf

Name: Mushroom, Red Pepper and Paneer Loaf
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Serves 4–6
Ingredients: 500g/1lb 2oz mushrooms, diced or sliced; 3 eggs; 1 tsp salt; freshly ground black pepper; 150g/5½oz/⅔ cup full-fat cream cheese; 3 tbsp tomato purée/paste; 3 tbsp vegetable oil or butter, plus extra for greasing; a sprig or two of fresh tarragon, chopped; 2 onions, sliced; 2 red peppers, sliced; 150g/5½oz/2½ cups coarse breadcrumbs, made from stale Real Bread; 200g/7 oz paneer cheese

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 50

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

You can adapt this recipe to use ingredients you like, or have to hand. No tarragon? Use basil or chives. No paneer? Use halloumi (and reduce the salt). If you’ve got some bacon that needs using up, stir it in, or add a handful of seeds or chopped nuts for more texture.

Ingredients

3 tbsp vegetable oil or butter, plus extra for greasing
2 onions, sliced
2

Method

Heat 2 tablespoons of the oil in a frying pan and fry the onions until translucent, stirring occasionally. Add the peppers and fry for a few minutes more until softened.
Meanwhile, put the breadcrumbs in a large mixing bowl with the paneer. Add the cooked onions and