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LOCATION: Recipes >> Entrée Pies >> Mushroom Croustade 01

Print this Recipe    Mushroom Croustade 01

Croustade of Mushrooms
Serves 4-6

2/3 cups almonds, or other nuts, slivered
1 cup fresh whole-wheat breadcrumbs
1/2 cup ground almonds or other finely ground nuts
1 small onion, peeled and grated
1 garlic clove, crushed
7 tablespoons butter, softened (vegan: use margarine)
salt and freshly ground black pepper
1 pound mushrooms, washed and sliced
1 1/4 cup sour cream (vegan: use nondairy cream or yogurt)
freshly grated nutmeg
paprika

Preheat the oven to 350.

Reserve a few of the slivered almonds for garnishing. Mix together
the breadcrumbs, ground and remaining slivered almonds, or other
nuts, onion, garlic and 6 tablespoons of the softened butter.
Season well with salt and pepper. The mixture should hold together
like a crumbly pastery.

Press the mixture into the base of an 8-inch loose-bottomed tart
pan (I use a pie plate and it works fine). Bake for 20 minutes,
until golden-brown and crisp.

Meanwhile, saute the mushrooms in the remaining butter for 15-20
minutes, until all the liquid has evaporated. Season with salt &
pepper.

Spoon the mushrooms on top of the croustade. Stir the sour cream
with a fork, season with salt, pepper and nutmeg, then swirl about
half the sour cream on top of the mushrooms, so that some show
through the cream. Sprinkle with paprika.

Return the croustade to the oven for 10-15 minutes, to heat through,
then removed from the pan and serve on a warmed plate. Scatter
reserved slivered almonds over the top. Serve the rest of the sour
cream separately, in a small bowl or pitcher.


VARIATIONS: Croustade of Leeks -- replace the mushrooms with 1
pound cleaned and sliced leeks. Cook the leeks in a little lightly
salted boiling water for about 10 minutes, then drain well and add
the sour cream and seasoning.

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