Adapted from thekitchn.com, this Vegetarian Wild Mushroom "Meatloaf" has a sophisticated flavor and hardy meat-like texture. It goes perfectly with our Savory Mushroom Gravy.
Preheat oven to 350°F and oil a 9 x 5-inch (or equivalent) loaf pan.
Cover dried porcinis in hot water and let them soak for about 30 minutes. When rehydrated, remove from the water and chop. (Note: if you plan to make our Savory Mushroom Gravy, use 3½ cups of hot water and reserve the 3 cups (or so) that remain after the mushrooms have been rehydrated.)
Heat oil over medium-high heat in a wide, heavy pan or pot large enough to hold all of the ingredients.
When oil is hot but not burning, add onion. Cook, stirring frequently, until onions are soft and translucent (5 to 7 minutes).
Add garlic, domestic mushrooms, salt, pepper, and thyme. Continue to cook, stirring occasionally, until the juice from the mushrooms has been released and mostly cooked off.
When the pan begins to get dry, deglaze with sherry or wine, continuing to cook for about half a minute more to let the sherry or wine reduce.
Remove pan from heat.
Stir rice, cashews, pine nuts, and chopped porcinis into the mushrooms.
Let mixture cool from hot to warm (or even room temperature), and add cheese.
Taste and adjust seasonings if necessary. When flavors are good to go, stir in the eggs and mix thoroughly.
Pack mixture into loaf pan and bake in preheated oven for about one hour, until firm to the touch with lightly crisped edges.
Let cool for about 10 minutes.
Gently slide a knife around the edges to loosen, then slowly and carefully turn the pan upside-down to slide the loaf out.