Cheese and Nut Loaf

• 2 tablespoons butter, unsalted plus more for pan
• 1/2 ounce mushrooms, porcini, dried
• 1 1/2 cups walnuts
• 1/2 cup cashew nuts
• 1 cob yellow onion finely chopped
• 2 cloves garlic minced
• 3 ounces mushrooms, shiitake finely chopped
• 1 1/2 cups brown rice cooked
• 2 tablespoons parsley leaves chopped fresh flat-leaf
• 1 tablespoon marjoram chopped fresh
• 2 teaspoons thyme chopped fresh
• 1 teaspoon sage leaves chopped fresh, plus more for garnish
• 4 large eggs lightly beaten
• 12 ounces gruyere cheese grated on the large holes of a box grater
• 1 cup cottage cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground

1. Heat oven to 350F (180C).
2. Butter a 9 1/2 x 9 1/2 x 9 1/2 inch loaf pan, line bottom with parchment paper, and butter again; set aside.
3. Place dried porcini in a small bowl; add boiling water to cover.
4. Let soak 20 minutes; drain, finely chop, and set aside.
5. Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes.
6. Let cool.
7. Finely chop with a sharp knife, or in the bowl of a food processor, set aside.
8. Increase oven heat to 375F (190C).
9. Melt butter in a saute pan over medium heat.
10. Add onion and garlic; cook until translucent, about 3 minutes.
11. Add shiitake mushrooms and the reserved porcini; cook, stirring constantly, until all the mushrooms are golden, about 5 minutes.
12. Transfer to a large bowl.
13. Stir in rice, the toasted nuts, parsley, marjoram, thyme, sage, eggs, Gruyere, cottage cheese, salt, and pepper.
14. Pour mixture into prepared pan, and bake until golden brown and firm to the touch, about 1 hour.
15. Let cool in pan 20 minutes, then invert loaf, and remove from pan.
16. Serve hot or warm, garnished with sage leaves.

butter, mushrooms, walnuts, cashew nuts, onion, garlic, mushrooms, brown rice, parsley, fresh, thyme, sage, eggs, gruyere cheese, cottage cheese, salt, black pepper

Taken from recipeland.com/recipe/v/cheese-nut-loaf-48468 (may not work)