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 Hawaiʻi. 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. 12 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 13 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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