Nutty Harvest Loaf

Directions

1. 1
   Grease a 1-lb loaf pan.
2. 2
   Bring a pan of lightly salted water to a boil and cook the potatoes for 10 minutes, until cooked through.
3. 3
   Drain well, mash, and set aside.
4. 4
   Melt 1 tablespoon butter in a skillet.
5. 5
   Add the onion and garlic and fry gently for 2-3 minutes, until soft.
6. 6
   Finely chop the nuts or process them in a food processor for 30 seconds with the breadcrumbs.
7. 7
   Mix the chopped nuts and breadcrumbs into the potatoes with the egg, cilantro, and stock.
8. 8
   Stir in the onion and garlic and mix well.
9. 9
   Melt the remaining tablespoon of butter in the skillet, add the sliced mushrooms, and cook for 2-3 minutes.
10. 10
    Press half of the potato mixture into the base of the loaf pan.
11. 11
    Spoon the mushrooms on top and sprinkle with the sun-dried tomatoes.
12. 12
    Spoon the remaining potato mixture on top and smooth the surface.
13. 13
    Cover with foil and bake in a preheated oven at 350 for 1 hour, or until firm to the touch.
14. 14
    Meanwhile, mix the sauce ingredients together.
15. 15
    Turn out the loaf, cut into slices, and serve with the sauce.