Mushroom and Almond Croustade Recipe

Ingredients : Serves 4

100 g/4 oz/2 cups fresh breadcrumbs

100 g/4 oz/1 cup ground almonds

50 g/2 oz/0.25 cup butter or margarine

100 g/4 oz/1 cup flaked (slivered) almonds
1 garlic clove, crushed
2.5 ml/0.5 tsp dried mixed herbs

450 g/1 lb button mushrooms
450 ml/0.75 pt/2 cups soya milk
1 bay leaf
25 g/1 oz/0.25 cup plain (all-purpose) flour

150 ml/0.25 pt dry white wine

A pinch of grated nutmeg
Salt and freshly ground black pepper

15 ml/1 tbsp chopped parsley

Method :

Mix together the breadcrumbs and ground almonds and rub in the butter or margarine until the mixture resembles breadcrumbs. Add the flaked almonds, garlic and herbs. Press the mixture into a greased pie dish and bake in a preheated oven at 230°C/450°F/gas mark 8 for 15 minutes until crisp. Keep warm. Meanwhile, put the mushrooms, milk and bay leaf in a saucepan, bring to the boil and simmer for 5 minutes until the mushrooms are tender. Remove the bay leaf. Blend the flour with the wine and stir in a little of the hot milk, then mix it into the sauce, stirring well. Simmer for 5 minutes, then add the nutmeg and season to taste with salt and pepper. Spoon on to the warm base and serve sprinkled with the parsley.