This is an another old favourite from ” Not just a Load of Old Lentils” by Rose Elliot. There are various versions of this dish on the internet( and indeed Rose herself later updated the recipe to what is probably a healthier version) but this remains my preferred version. I use ready made bechamel sauce mostly these days but you can make it from scratch if preferred- its not tricky, im just a lazy cook at times. I also make the croustade in a food processor rather than the old ” rubbing in ” method. You can use any mushrooms but i prefer chestnut or portabello as they have a good flavour. You could also add in a few wild mushrooms if available at a good price.The dish can also be made with leeks or courgettes. I think this tastes even better the next day if there are any leftovers.
- 4 oz soft wholemeal breadcrumbs
- 4 oz ground almonds
- 2 oz cold butter
- 4 oz flaked almonds or pine nuts
- 1 plump garlic clove
- 1/2 tsp mixed herbs
- Make the breadcrumbs in a food processor then add the 2 oz cold butter and whizz briefly. Stir in the ground almonds, mixed herbs and garlic and whizz again.
- Add the flaked almonds or pine kernels and mix all together well. Push down very firmly in a flat swiss roll tin.
- Bake in a fan oven preheated to 180 C Gas 7 for 12-15 mins until crisp and golden brown.
- Meanwhile make the topping. Heat the butter in a saucepan and saute the mushrooms until tender. Add the bechamel sauce and simmer over a low heat for 10 minutes. Season well with salt, pepper and nutmeg.
- Spread the mixture over the croustade. Top with sliced tomatoes and sprinkle with a little more salt and pepper.
- Return to the oven for 10-15 minutes to heat through. Sprinkle with the parsley before serving with a green salad.
I made this last night with a mixture of mushrooms and leeks, and with almond milk in the white sauce. Bit of a trip down memory lane tbh as it was one of the first vegetarian meals I learned to cook when I was a student thirty odd years ago from that Rose Elliot book. Thanks for posting it!
Best dish ever. I put broccoli in the sauce as well and top with a few sliced toms. I’ve been making this since the book was first published. Always a good one when meat eaters come to dinner. They really enjoy it.