Dinner at the Ranch

Mushroom Nut Loaf

This was a recipe I came up with to fulfill the need for a main dish at our locavore Thanksgiving feast in 2011. With the exception of the coconut oil, everything here was produced and grown in Hawaii. Coconut oil certainly could be produced here, so it at least half-qualifies.

Mushroom Nut Loaf


  1. Firm coconut meat from 2 coconuts
  2. 1 large Taro root
  3. 2 lbs. king oyster mushrooms
  4. 6 carrots
  5. 1/2 large bunch celery
  6. 2 bunches green onion
  7. 4 cups macadamia nuts
  8. 4 small ears corn
  9. Hawaiian sea salt
  10. 2 fresh bay leaves
  11. several sprigs of rosemary, sage and oregano


  1. Boil the taro root until soft. Peel and chop coarsely
  2. Prepare the coconut meat for grinding by chopping coarsely
  3. Shave the kernels off the corn cobs
  4. Dice the carrots and celery, slice the onions and sautee in coconut oil with the bay leaves, chopped herbs and a little salt.
  5. Slice the mushrooms into slabs, then toss in coconut oil, rosemary and salt. Grill the mushrooms to a good dark brown. Save about 1/3 of them choosing the best looking large pieces.
  6. Take all the ingredients, except the mushrooms you saved, and push them through a food grinder. Add the corn, mix thoroughly and season with salt.
  7. Form into two logs, about 18″ x 4″ x 3″ high onto a sheet pan. Drape the mushrooms you saved over the top, molding them to the loaf. Add a few sprigs of herbs.
  8. Bake for 2 hours at 400, until it gets a nice brown crust.

Preparation time: 90 minutes

Cooking time: 2 hours

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