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    This vegetarian dish makes a delicious alternative to turkey.

    • Vegetarian
    • Preparation time: 25 minutes
    • Cooking time: 10 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 6


    • 100g soft breadcrumbs
    • 100g ground almonds
    • 100g cold butter, cubed, plus extra for greasing
    • 100g flaked almonds, chopped
    • 1 clove garlic, crushed
    • Salt and freshly ground pepper
    • 1 medium egg and 1 medium egg yolk, beaten
    • 1 tbsp chopped parsley
    • Topping
    • 15g butter
    • 550g mixed mushrooms, sliced
    • 3 tbsp white wine
    • 2 tbsp crème fraîche
    • 1 tbsp chopped parsley, plus extra for garnishing
    • 50g Parmesan, grated


    1. Preheat the oven to 200°C, gas mark 6. Grease a 32 x 23cm swiss roll tin. Line with baking parchment, leaving long edges of parchment over the sides.
    2. Mix the breadcrumbs and ground almonds. Rub in the butter, as if you were making pastry. Add the almonds, garlic and parsley and season. Stir in the egg and mix well.
    3. Tip into the tin and press down firmly. Bake for 10 minutes until golden brown. Allow to cool slightly.
    4. To make the topping. Heat the butter in a large frying pan over a medium heat. Add the mushrooms and sauté for 3-4 minutes until tender. Add the wine and simmer for 2-3 minutes until the liquid has evaporated. Lower the heat then add the crème fraîche. Simmer gently for 3-4 minutes until thickened. Season. Add the parsley. Spoon on to the croustade, sprinkle with the Parmesan, and bake for 10 minutes. Leave for 3-4 minutes, then lift the whole thing out using the paper. Serve hot, sprinkled with parsley.

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