Croustade of Mushrooms (4)

This is an another old favourite from ” Not just a Load of Old Lentils” by Rose Elliot. There are various versions of this dish on the internet( and indeed Rose herself later updated the recipe to what is probably a healthier version) but this remains my preferred version. I use ready made bechamel sauce mostly these days but you can make it from scratch if preferred- its not tricky, im just a lazy cook at times. I also make the croustade in a food processor rather than the old ” rubbing in ” method.  You can use any mushrooms but i prefer chestnut or portabello as they have a good flavour. You could also add in a few wild mushrooms if available at a good price.The dish can also be made with leeks or courgettes. I think this  tastes even better the next day if there are any leftovers.

Croustade of Mushrooms (4)
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Croustade of Mushrooms (4)
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Instructions
  1. Make the breadcrumbs in a food processor then add the 2 oz cold butter and whizz briefly. Stir in the ground almonds, mixed herbs and garlic and whizz again.
  2. Add the flaked almonds or pine kernels and mix all together well. Push down very firmly in a flat swiss roll tin.
  3. Bake in a fan oven preheated to 180 C Gas 7 for 12-15 mins until crisp and golden brown.
  4. Meanwhile make the topping. Heat the butter in a saucepan and saute the mushrooms until tender. Add the bechamel sauce and simmer over a low heat for 10 minutes. Season well with salt, pepper and nutmeg.
  5. Spread the mixture over the croustade. Top with sliced tomatoes and sprinkle with a little more salt and pepper.
  6. Return to the oven for 10-15 minutes to heat through. Sprinkle with the parsley before serving with a green salad.
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1 thought on “Croustade of Mushrooms (4)

  1. Best dish ever. I put broccoli in the sauce as well and top with a few sliced toms. I’ve been making this since the book was first published. Always a good one when meat eaters come to dinner. They really enjoy it.

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