Sage and Mushroom Nut Roast

Sage and Mushroom Nut Roast

By Emma Hatcher.

An incredibly satisfying sage, oyster mushroom, chestnut and walnut roast that holds its own on any festive table. Made with FODMAP friendly ingredients, I’ve switched out garlic and onion for garlic-infused oil and green spring onion tops and upped the umami with a spoonful of savoury miso paste. Any leftovers are delicious for lunch the next day.

Redcurrants haven’t been tested for FODMAPs so best to stick to decorating with cranberries if you don’t know your tolerance levels. As always, if unsure, check with your GP or dietitian.

Serves 6

1 tablespoon garlic-infused oil
30g butter
3 spring onions, green tops only, finely chopped
½ stick celery, finely sliced
A few sprigs thyme, leaves picked
A few sprigs rosemary, leaves picked and finely chopped
A few sprigs sage, leaves picked and finely chopped
150g oyster mushrooms, finely chopped
100g cooked whole chestnuts, finely chopped
1 large parsnip, peeled and grated
1 large carrot, grated
¼ teaspoon nutmeg
¼ teaspoon chilli flakes
1 tin lentils, drained and rinsed well
1 tablespoon apple cider vinegar
1 tablespoons miso paste
250ml FODMAP friendly hot vegetable stock
150g walnuts
100g gluten-free fresh breadcrumbs
3 medium free-range eggs, lightly beaten
80g mature cheddar, grated
Zest of 1 orange
Sea salt and freshly ground black pepper

To decorate:
A few extra sage leaves, fried in a little butter
A few redcurrant stems or spoonful's of cranberry sauce (optional)


Add the garlic-infused oil and butter to a large frying pan or shallow casserole dish and place over a medium heat. When the butter has melted, add in the green spring onion tops, celery and herbs. Cook for 5 minutes, or until the celery is starting to soften, then add in the mushrooms. Fry the mushrooms for 5-8 minutes, or until they start to crisp and turn golden around the edges. Add in the chestnuts and cook for a further two minutes, then add in the parsnip, carrot, nutmeg, chilli flakes and lentils. Cook the mixture down for a couple of minutes, then add in the apple cider vinegar and miso paste and stir to combine.

Pour in the hot vegetable stock and loosen any bits that have gotten stuck on the bottom of the pan. Simmer over a medium-low heat for about 20 minutes, or until all of the stock has been absorbed. Driving off as much moisture as you can at this stage will make for a better textured loaf, so patience is key! Tip the mixture out onto a tray and allow to cool. Heat the oven to 180°C, 160°C fan, gas mark 4 and grease and line a 2lb loaf tin.

Combine the cooled mushroom and lentil mix with the walnuts, breadcrumbs, eggs, cheddar and orange zest. Season lightly with sea salt and pepper - the stock and miso will have added some salt already.

Spoon the mixture into the lined tin and smooth down the top. Cover with foil and bake for 45 minutes, then remove the foil and bake for a further 15. When piping hot in the middle and firm to the touch, remove from the oven and allow to rest in the tin for 10 minutes (resting prevents the loaf from crumbling when you cut into it). Turn out onto a platter, decorate and serve.