1 c. sliced button mushrooms
2 tbsp. polyunsaturated butter
2 stalks celery, chopped
1 clove garlic, crushed
1 onion, grated
1 tbsp. whole wheat flour
1 1/2 c. canned chopped tomatoes
2 c. fresh whole wheat bread crumbs
1 c. ground walnuts
1 egg
1 tsp. chopped fresh basil
1 tsp. chopped fresh oregano
1 tbsp. chopped fresh parsley
Salt and freshly ground black pepper
4 oz. broccoli spears, cooked

SAUCE:

1 c. chopped mushrooms
3 tbsp. whole wheat flour
1/2 c. vegetable stock
1/2 c. skim milk
Celery leaves

Saute the mushroom slices in a skillet with 1 tablespoon butter, drain and place in a line down the center of a lightly greased 5-cup loaf pan. Cook the celery, garlic and onion in the pan until softened. Stir in the flour and tomatoes and stir until thickened.

Add the bread crumbs, nuts, egg, herbs and seasoning. Place half in the pan. Add the broccoli spears and top with the remaining mixture. Cover with foil, place in a roasting pan filled with boiling water and cook at 350 degrees for 1 1/4 to 1 1/2 hours.

Melt the remaining butter, add the chopped mushrooms and cook for 2-3 minutes. Stir in the flour, and cook for 1 minute. Add the stock, milk and seasoning and stir until boiled. Turn out the loaf, garnish with celery leaves and serve with the sauce separately. Serves 6.