Tuppence Cafe’s carrot and mushroom loaf

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Photo: Peter McIntosh
Photo: Peter McIntosh
Serves 4-6

1 cup chopped onion

4 cups grated carrots

450g chopped mushrooms

5 eggs

2 cloves garlic, crushed

1 cup fresh whole wheat breadcrumbs

1 cup grated cheddar cheese

1/4 cup butter

salt and pepper

basil, to taste

thyme, to taste


cooked mushrooms

seasonal vegetables


Melt butter in a pan before adding garlic, onions and mushrooms and saute until soft. Remove from heat.

Combine all ingredients (except half the breadcrumbs and cheese) in a large bowl. Season to taste.

Tip mixture into a greased oblong baking pan. Sprinkle remaining breadcrumbs and cheese on top and dot with butter before placing in a 180degC oven for about 30 minutes covered and then five minutes uncovered or until browned.

Remove from oven and allow to cool before serving.

Optional:  serve with extra cooked mushrooms and seasonal vegetables.

Recipe provided by Tuppence Cafe from The Moosewood Cookbook, by Mollie Katzen. Recipe requested by Jill Brown.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

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