Vegetables: Date: Fri, 10 Apr 1998 11:30:33 -0600 by Recipe Cottage

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LOCATION: Recipes >> Vegetables >> Date: Fri, 10 Apr 1998 11:30:33 -0600


	Date: Fri, 10 Apr 1998 11:30:33 -0600

		From: Cindy Wambeam <cwambeam@NMSU.Edu> Newsgroups: rec.food.veg.cooking Subject: Mushroom Croustade 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. NOTE FROM ME: I've never made the leek version, but it sounds good. Also, the sour cream & nutmeg sauce is fabulous -- I always make extra to serve on the side, since most people want more.