Mushroom, Red Pepper and Paneer Loaf

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Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

    • Ready in

      1 hr 50

Appears in

Slow Dough, Real Bread

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 red peppers, sliced
  • 150g/oz/ cups coarse breadcrumbs, made from stale Real Bread
  • 200g/7 oz paneer cheese
  • 500g/1lb 2oz mushrooms, diced or sliced
  • 3 eggs
  • 150g/oz/ cup full-fat cream cheese
  • 3 tbsp tomato purée/paste
  • 1 tsp salt
  • freshly ground black pepper
  • a sprig or two of fresh tarragon, chopped

Method

  1. 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.
  2. Meanwhile, put the breadcrumbs in a large mixing bowl with the paneer. Add the cooked onions and peppers to the breadcrumbs.
  3. Heat the remaining oil and cook the mushrooms over a medium heat with the lid on, stirring occasionally, until they release their juice. Leave them to simmer for a few minutes and then strain off the juice and reserve. Add half of the mushrooms to the breadcrumb mixture, leaving the remainder to cool slightly.
  4. Put the eggs, two-thirds of the cream cheese, the tomato purée/paste, salt and a few generous grinds of pepper with the cooled mushrooms in a food processor and pulse until it forms a coarse paste. Add this and the tarragon to the breadcrumbs and stir until thoroughly mixed.
  5. Heat the oven to 180°C/160°C fan/350°F/gas 4. Grease a 1kg/2lb loaf tin well, scrape the mixture into it and smooth the top with a spatula. Bake for 30 minutes, then turn the tin round and bake for another 30–35 minutes.
  6. Meanwhile, make a sauce by heating the reserved mushroom juice in a pan, whisking in the remaining cream cheese and adding salt and pepper to taste. Serve the loaf with the mushroom sauce on the side.