Croustade of Mushrooms

This recipe is suitable for non-vegan guest because of the strong flavours and colours. Non-vegans can often find vegan food bland.

4ozs 125g breadcrumbs
4ozs 125g ground almonds or hazelnuts
2ozs 50g vegan margarine
4ozs 125g flaked almonds
1 clove garlic, crushed
1/2 tsp mixed herbs
1lb 450g mushrooms
2ozs 5og vegan margarine
2 Tblsp flour
1/2pt 300mls soya milk
4 tomatoes, skinned and sliced
1 Tblps chopped parsley
salt, pepper and nutmeg
Mix breadcrumbs and ground nuts, rub in margarine. Add flaked almonds, garlic and herbs, mix well. Press down very firmly into large, greased, ovenproof dish. Bake in oven 450F, 250C, Mk8 for 15 minutes.
Saute mushrooms in margarine. Add flour, stir in soya milk and reheat, stirring until it thickens. Simmer for 10 minutes and season with salt, pepper and nutmeg. Spoon mushroom sauce over the top of croustade.
Top with tomatoes, return to oven for 10-15 minutes.
Serve garnished with parsley.
Serves 4


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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