Directions

1. Preheat oven to 350°F with a rack in the center. Spray a 5x9-inch loaf pan with cooking oil spray. Cut a sheet of parchment paper about 8 ½ by 14 inches. Line bottom and long sides of pan with parchment to come up the sides of the pan and extend beyond the top by about 3 inches (so you can remove the loaf from the pan after baking). Spray pan and paper with cooking spray and set aside. Choose 6 of the best-looking mushroom slices from the 1 pound of mixed mushrooms and set aside for Step 4.
2. Heat olive oil in a large frying pan over medium-high heat. Add onion, the remaining mixed mushrooms, bell pepper, rosemary, 1 tablespoon sage, and a pinch of salt. Cook, stirring occasionally, until mushrooms have shed their moisture and moisture boils off, about 10 minutes. Add garlic and cook, stirring constantly, until fragrant, about 45 seconds. Reduce heat to low, add soy sauce, and simmer, scraping up browned bits on bottom of pan, until soy sauce evaporates, about 20 seconds. Remove pan from heat and let mixture cool 5 minutes.
3. In a food processor, whirl nuts and rice until finely ground with a few pea-sized pieces, about 25 one-second pulses. Transfer to a large bowl. Scrape mushroom mixture from pan into food processor and pulse until finely chopped, about 20 one-second pulses. (Set the pan aside; you’ll use it later to make gravy.) Transfer mushroom mixture to bowl with nuts and rice, stir, and season with about ¼ teaspoon salt, or to taste.