Christmas Nut Roast with Mushroom Gravy Recipe

Alright, let me share with you my all-time favorite Christmas Nut Roast with Mushroom Gravy recipe. It’s one of those dishes that feels so festive and comforting, perfect for holiday dinners or any time you want a heartwarming meal. What I love most is how it balances rich, earthy flavors from the mushrooms and nuts, with a hint of zesty freshness from the lemon and orange zest. Plus, it pairs beautifully with a silky, aromatic mushroom gravy that just elevates the whole experience.

If you’re searching for a centerpiece that’s plant-based but still packs a punch, this Christmas Nut Roast with Mushroom Gravy recipe is definitely worth trying. Whether you’re catering to vegetarians or just want to add some variety to your table, this recipe will make everyone feel special. Trust me, I’ve made this for friends and family more times than I can count, and it always disappears fast!

Ingredients You’ll Need

The beauty of this recipe is how the ingredients come together to create a nutty, savory roast with a touch of festive sweetness. Here’s a mix of fresh and pantry staples—I’ll share some tips on picking the best along the way.

• Spinach or chard leaves: Fresh is best here; you want vibrant, tender leaves to keep things moist and green.
• Dried cranberries: These add just the right pop of sweetness; look for unsweetened if you want to control sugar levels.
• Oloroso sherry: It might sound fancy, but this adds a deep, nutty flavor; a dry sherry replacement works too.
• Olive oil: Go for extra virgin to enhance the richness of the roast.
• Butter: For that lovely golden crust and extra flavor; use quality unsalted butter if you can.
• Onion: Finely chopped to melt into the base and provide sweetness.
• Chestnut mushrooms: Roughly chopped to add heartiness; they really boost the umami factor.
• Parsnip: Coarsely grated for a bit of natural sweetness and texture.
• Garlic cloves: Essential for that aromatic depth.
• Dried sage: A classic herb for autumn and winter recipes.
• Lemon zest: Just the zest to brighten the mixture without making it sour.
• Thyme sprig: Fresh is best; it gives that earthy note.
• Cooked freekeh or spelt grains: These grains provide a great chewy texture that holds the roast together.
• Mixed nuts (roughly chopped): I prefer a combination of walnuts, almonds, and pecans for richness.
• Cooked chestnuts (roughly chopped): They add that melt-in-your-mouth softness.
• Fresh breadcrumbs: Helps bind everything together — don’t skip them!
• Free-range eggs: To bind and give structure, especially important if you want nice slices.
• Butter (for greasing): Makes sure your nut roast comes out of the tin cleanly.

Variations

One of my favorite things about this Christmas Nut Roast with Mushroom Gravy recipe is how flexible it is—feel free to tweak it depending on what you have on hand or your dietary needs.

• Gluten-free option: I swapped regular breadcrumbs for gluten-free ones once, and it worked like a charm with no loss in texture.
• Nut-free version: You can replace nuts with sunflower seeds and pumpkin seeds to keep that crunch without allergens.
• Seasonal twist: Sometimes I add roasted chestnuts or a splash of apple cider instead of sherry for a different but equally festive flavor.
• Herb boost: Adding rosemary or parsley can brighten up the flavor even more if you love fresh herbs.

How to Make Christmas Nut Roast with Mushroom Gravy Recipe

Step 1: Sauté Your Greens and Mushrooms

First things first, heat the olive oil and butter in a large pan over medium heat. Toss in your finely chopped onion and cook until softened, about 5 minutes. Add the chestnut mushrooms and give them a good stir until they release their moisture and start to brown – this builds all that rich umami flavor we want. Then throw in the garlic, dried sage, thyme leaves, and lemon zest, cooking for another couple of minutes, stirring often so nothing sticks or burns.

Step 2: Wilt the Spinach or Chard

Add the spinach or chard leaves to the pan and stir until they’ve wilted down nicely—this usually takes just a few minutes. You want the moisture to cook off so it doesn’t make your nut roast soggy later on. If there’s still a lot of water in the pan, drain some off before moving on.

Step 3: Mix the Main Ingredients

Transfer the cooked mixture to a large bowl and let it cool slightly—too hot and it’ll scramble your eggs. Stir in the grated parsnip, dried cranberries soaked in sherry, cooked freekeh or spelt, chopped nuts and chestnuts, fresh breadcrumbs, and finally, crack in the eggs. Mix gently but thoroughly so everything binds together nicely. This is where the magic happens; the texture should feel moist but firm enough to hold shape.

Step 4: Bake Your Nut Roast

Grease a loaf tin with butter, tip in your mixture, and press it down evenly. This helps the roast cook uniformly and slice beautifully later. Bake in a preheated oven at 180°C (350°F) for about 50-60 minutes, or until the top is golden brown and firm to the touch. If you’re unsure, a skewer inserted into the center should come out clean. Let it cool for 10 minutes before slicing—this step helps everything set up so your slices don’t fall apart.

Step 5: Whip Up the Mushroom Gravy

While your nut roast is baking, start on the mushroom gravy. Heat the olive oil and butter in a pan, then add the finely chopped shallot and garlic, cooking gently until translucent. Stir in chopped chestnut mushrooms and thyme leaves, cooking until mushrooms are golden. Pour in the sherry to deglaze the pan, letting it reduce slightly before adding vegetable stock. Simmer for about 10 minutes to develop depth of flavor, then finish with a splash of single cream for extra silkiness. Blend or leave it chunky, depending on your preference.

How to Serve Christmas Nut Roast with Mushroom Gravy Recipe

Garnishes

I love serving this nut roast with a handful of fresh thyme or rosemary sprigs on the side and a scattering of toasted nuts on top for extra crunch. A few fresh cranberries from the sauce also add that beautiful festive color and a burst of tartness that cuts through the richness.

Side Dishes

Mashed potatoes or creamy parsnip purée are my go-to pairings with this nut roast. Roasted root vegetables like carrots, parsnips, and Brussels sprouts tossed in a little rosemary and garlic round it out perfectly. Don’t forget a generous dollop of cranberry sauce to add that signature Christmas tang!

Creative Ways to Present

For a special holiday table, I sometimes slice the nut roast thickly and arrange the slices slightly overlapping on a festive platter with sprigs of thyme and fresh cranberries tucked around. Another idea is to serve mini individual nut roasts in ramekins for a charming personal touch—guests always love that!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, wrap your leftover nut roast tightly in cling film and store it in the fridge. It keeps well for up to 3 days and can make a fantastic lunch or dinner next day. Just slice and warm gently.

Freezing

I’ve frozen nut roast successfully by wrapping it twice in foil and popping it in an airtight container. It freezes well for up to 3 months, making it a brilliant make-ahead Christmas dish. Thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer wrapping slices in foil and warming in a moderate oven (around 160°C/320°F) for 15-20 minutes. This helps keep the edges moist and avoids drying out. The mushroom gravy reheats beautifully on the stovetop or microwave—just warm gently and stir occasionally.

FAQs

Final Thoughts

This Christmas Nut Roast with Mushroom Gravy recipe holds a special place in my heart because it’s a dish that everyone—even skeptics—enjoys. It’s cozy, approachable, and has just enough sophistication to feel festive without stress. Give it a try this holiday—invite your loved ones into the kitchen and let this roast bring everyone around the table. I promise you’ll want to make it again and again!

Print