Carrot-Mushroom Loaf
Makes 4 to 6 servings.

1 cup chopped onion;
4 1/2 cups grated carrots;
1 lb. chopped mushrooms;
5 eggs;
2 cloves garlic;
1 cup fresh, wholewheat breadcrumbs;
1 cup grated cheddar cheese;
1/4 cup butter;
salt; pepper;
basil;
thyme.

Crush garlic into melting butter. Add onions and mushrooms and saute until soft. Combine all ingredients (saving half the breadcrumbs and cheese for the top). Season to taste.

Spread into buttered oblong baking pan. Sprinkle with remaining cheese and breadcrumbs. Dot with butter. Bake at 350 F. for 30 minutes covered, then 5 uncovered, or until browned.