Turn your oven to 220C (425F). Line a large 900g (2lb) loaf pan approx 29cm x 17cm x 7.5cm (11in x 6,5in x 3in) with baking paper (parchment).

Slice each mushroom into 3-4 slices (the thinner they are the quicker they'll cook). Heat a large saucepan on a high heat. Add a little oil then add the mushrooms and cook, stirring often on a high heat for 7-8 minutes or until they are browned and most of the liquid that comes out of them as they cook has evaporated.

Remove pot from the heat. Add seeds / almond meal and 1 teaspoon salt. Using a stick blender, stab and puree until most of the seeds and mushrooms are no longer individually visible.

Add the eggs and stir to combine. Spoon the mixture into your prepared tin and smooth the top.

Bake for 20 minutes or until the loaf is well browned and feels springy when you touch it in the middle.

Remove from the oven and turn out of the pan as soon as it's not too hot to handle. This avoids the loaf sweating and potentially over cooking.

Serve loaf in chunky slices with goats cheese crumbled over and parsley leaves sprinkled on the side.