Mushroom Timbale (6)

When i was a student almost 40 years ago there were very few¬† vegetarian cookbooks around. In the UK the standard was Rose Elliots ” Not just a Load of Old Lentils” published in 1972- I still have my battered and coverless copy. This was a dish for highdays and holidays, including¬† Christmas Dinner.

Mushroom Timbale (6)
Print Recipe
Servings
6
Servings
6
Mushroom Timbale (6)
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Wipe 4 of the mushrooms with a damp cloth and finely chop. Slice the tomatoes.
  2. In a saucepan heat the butter gently and saute the mushrooms and tomatoes for 10 minutes.
  3. Add the flour and stir for a minute, then add the water, yeast extract and dried herbs. Stir until thickened then add the rest of the ingredients.
  4. Line a 2lb loaf tin with foil, then brush with melted butter. Place the remaining 4 mushrooms, black side down, in the bottom of the tin.
  5. Spoon the micture on top. Smooth over and cover with more buttered foil, tying securely with string.
  6. Steam for 2 hours. Allow to cool for two minutes then turn out of the tin onto a warm serving dish and remove foil.
  7. Garnish with alternate slices of tomato and lemon over the top.Serve with roast potatoes and Sauce Espagnole.
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