Breastfeeding Friendly Buffalo Mushroom Loaf with Blue Cheese
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Learn more āIngredients
6 servings
For the loaf
- 1 tbsp olive oil
- 1 lb cremini mushrooms, finely chopped
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 stalks celery, finely diced
- 1 Ā½ cups cooked green or brown lentils (from about Ā¾ cup dry)
- 1 cup old-fashioned rolled oats
- 2 large eggs, lightly beaten
- 3 tbsp hot sauce (such as frank's redhot)
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Ā½ tsp salt
- Ā¼ tsp black pepper
For the buffalo glaze
- 3 tbsp hot sauce (such as frank's redhot)
- 1 tbsp unsalted butter, melted
- 1 tsp honey
For the blue cheese drizzle
- Ā½ cup crumbled blue cheese
- 3 tbsp sour cream
- 2 tbsp mayonnaise
- 1 tbsp white wine vinegar
- 1 tbsp milk
For serving
- 2 tbsp thinly sliced scallion greens (optional)
- celery sticks, for serving (optional)
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides to use as handles.
- 2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms in a single layer and cook, undisturbed, for 3ā4 minutes until they release their liquid and begin to brown on the bottom. Stir and continue cooking for another 3ā4 minutes until the mushrooms are deeply browned and any liquid has evaporated.
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