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Romanian Monastery Mushroom and Herb Fasting Drob
Sublime plant-based monastery variation of Romania's festive loaf: diced wild mushrooms bound with cooked rice, ground walnuts, green onions, fresh spring garlic, and bundles of dill and parsley, baked in a loaf pan.
Prep
25 min
Cook
40 min
Total
65 min
Oven
190Ā°C (170Ā°C vent.)
Ingredients
servings
6
- Fresh mushrooms finely diced700 g
- Cooked white rice150 g
- Ground walnuts for binding80 g
- Green spring onions chopped100 g
- Young green garlic chopped60 g
- Fresh dill finely chopped30 g
- Fresh parsley chopped25 g
- Sunflower oil40 ml
- Fine breadcrumbs40 g
- Fine sea salt5 g
Preparation Steps
1
SautƩ diced mushrooms in a skillet with 2 tablespoons oil until all liquid evaporates completely. Add green onions and green garlic, cooking 3 more minutes. Cool slightly.
2
Combine sautƩed mushrooms in a bowl with cooked rice, ground walnuts, breadcrumbs, abundant chopped herbs, salt, and pepper. Mix thoroughly until the mixture holds together well.
3
Pack mixture firmly into a parchment-lined loaf pan, pressing down to eliminate air pockets. Brush top with 1 tablespoon oil and bake at 190Ā°C for 35-40 minutes until golden and set. Cool completely before slicing.
Cooking Journal
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Nutrition Facts
per servingCalories
240
Protein
7.8g
Carbohydrates
24g
Fat
13.5g
Allergens
GlutenNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Folclor Gastronomic RomĆ¢nesc / Patrimoniu TradiČional Deschis (Institutul NaČional al Patrimoniului & Arhivele TradiČiilor Culinare)
Legal status: Domeniu Public (Legea nr. 8/1996 privind dreptul de autor) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
