Walnut Cheese Loaf with Mushroom Sauce

This recipe is from the Jewish Exponent (which, as you know, I dubbed The Backward, as opposed to The Forward.)  
This is kind of a meat loaf substitute - it has platter presence for a vegetarian meal, especially if you're accustomed to serving meat in a starring roll.  Served this when the Bank/Rosenzweigs joined us for a stratospherically wonderful Shabbat dinner.

Notes:  you need to cook the rice in advance.  Also, you need to grease the pan super well.  Spraying is not enough.  Add a layer of butter or margarine so it comes out more easily.
Also: make a double recipe and freeze half.  Or even make 1.5 times the recipe and make two nice sized loaves.  If you don't have a second loaf pan, just freeze in a ziplock.

Loaf
4 eggs, beaten
6 oz. Cheddar or other hard cheese, grated
1 1/2 c. walnuts, chopped
1 c. cooked brown rice
1/2 c. oats 
8 oz chopped mushrooms
1 medium onion, chopped fine  (you could also add chopped celery)
1 clove minced garlic
salt & pepper to taste

1 T butter or olive oil

Sauté mushrooms and onions in butter or olive oil until soft.

Combine all the ingredients in a large bowl and mix well.  Pack into well-oiled au gratin or loaf pan. Bake at 350 for 40 minutes until set.  Let stand ~ 10 minutes..  Unmold onto serving platter.

Mushroom Sauce

(You could use any sauce or gravy, but this is the recipe.)

1/3 c. butter
8 oz sliced mushrooms
3 T flour
1 1/2 c. milk

1 t. Osem or Telma vegetarian bullion powder 
salt, cayenne pepper to taste

• In saucepan, melt butter over low temperature.
• Saute sliced mushrooms until soft.
• Stir in flour through a small sieve or strainer, and incorporate. Add salt, bullion, and cayenne and gradually add milk.
• Cook until thick, without boiling.  On the induction, #4 setting works well.

Pour about half the mushroom sauce on the loaf, and the rest on the side.