Mushroom Nut Loaf...

This is a good one for you shroomers out there. I pulled some fat porcinis from some local front yards and whipped up a couple of these for Thanksgiving with great success.
I like taking a break from fish every one in a while and this is a healthy way to do it. I used whole wheat bread crumbs and dry sherry instead of the wine.
Follow the recipe as closely as possible the first time around, then try variations.
Enjoy!

1 tablespoon olive oil
1 medium onion, diced
1 rib of celery, diced
3-4 cloves of garlic, minced
1 pound of mushrooms, diced
1/2 cup white wine, vegetable broth, hard cider, or water
1 cup gluten-free bread crumbs (~2 sandwich slices if processing yourself)
2 cups pecans
1 cup walnuts
1 teaspoon dried parsley
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 eggs (or the equivalent amount of egg replacer for vegan)
sea salt and freshly cracked black pepper

Preheat the oven to 375 degrees Fahrenheit. Grease a 9×5 loaf pan. Line with parchment paper.

Heat a medium-large skillet over medium heat. Add the olive oil. Add the onions and celery. Cook, stirring occasionally, for 5 minutes, until the onions are translucent and just beginning to brown.

Clear a spot in the pan and add the garlic. Cook for half a minute. Add the mushrooms, wine, and a pinch of salt. Stir well. Allow the mushrooms to release their juices, then increase heat to medium-high. Simmer until most, but not all of the liquid has cooked off, about 10 minutes. Remove from heat.

While the mushrooms are cooking, pulse the nuts in a food processor until evenly ground, but not a fine powder. Place in a large mixing bowl with the bread crumbs. Stir in parsley, sage, thyme, and oregano, plus a pinch of salt and a few cranks of pepper. When the mushrooms are finished, add to the mixing bowl. Stir well. Taste and adjust seasoning if needed. Lightly beat the eggs in a small bowl, then stir into the nut mixture.

Spoon mixture into the greased loaf pan. Press down to ensure mixture is solid, and smooth the top.

Place in the oven and bake around 45 minutes, until the edges are browned and a toothpick inserted in the loaf comes out clean. Remove from the oven and allow to cool slightly. Run a knife around the edges if necessary. Place serving platter over the pan, and invert. Remove parchment paper and serve.

The recipe isn't mine, so here's the link to the original source:
http://www.wheatfreemeatfree.com/mushroom-nut-roast/