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Mushroom Croustade
Croustade:
100g (4oz) soft bread crumbs
100g (4oz) finely ground almonds or other nuts
50g (2oz) butter
100g (4oz) flaked almonds or pine kernels or hazelnuts
1 clove garlic, crushed
½ teaspoon mixed herbs
Topping:
450g (1lb) mushrooms, washed and sliced, Horse Mushrooms or Field Mushrooms are best
50g (2oz) butter
2 heaped teaspoon flour
4.5 dl (¾) milk
Salt and pepper and nutmeg
1-2 tomatoes, skinned and sliced
1 teaspoon chopped parsley
SERVES SIX
Croustade: mix together the breadcrumbs and ground nuts, and rub in the butter, cut into small pieces. Add flaked almonds, garlic, and herbs, and mix together well and press down into an ovenproof dish, making a layer about 1½cm (½) thick. Bake at 230°C (450°F, Mark 8) for 15-17 minutes, or until golden brown.
Topping: wash and slice mushrooms, sauté in butter until tender, add flour and when it froths remove from heat and stir in milk. Return to heat, stir until thickened, then season. Spoon mixture on top of croustade, top with skinned and sliced tomatoes and a little salt, pepper and nutmeg. Return to oven for 10-15 minutes. Serve decorated with parsley.
Alternative mushrooms
Agaricus arvensis
Agaricus campestris
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Mushroom crustard
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