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    Mushroom Croustade

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    Mushroom Croustade

    Try to find Portabellini mushrooms, which are open but firm, for this creamy vegetarian dish. If you prefer, you can use hazelnuts instead of almonds as they produce a slightly nuttier taste.

    • Preparation time: 30 minutes
    • Cooking time: 35 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 2


    • 1 tbsp olive oil
    • 250g Portabellini or chestnut mushrooms
    • 85g or 1/2 170g tub Waitrose Fresh Pesto Sauce
    • 1/2 200ml tub Waitrose Half Fat Crème Fraîche
    • Salt and freshly ground pepper
    • Small knob unsalted butter
    • For the topping:
    • 25g flaked almonds
    • 25g unsalted butter
    • 1 small garlic clove, crushed
    • 50g breadcrumbs
    • 1 tbsp snipped chives
    • 1 tsp chopped fresh thyme
    • 25g ground almonds


    1. Preheat oven to 180°C, gas mark 4.
    2. Melt the butter with the olive oil in a wide frying pan and fry the mushrooms for about 5 minutes until they begin to look shiny and release their juices.
    3. Reduce the heat and add the pesto and crème fraîche, and mix well. Remove from the heat and adjust the seasoning. Spoon the mixture into a shallow ovenproof dish.
    4. For the topping, melt the butter, then add the garlic and cook for a few seconds to bring out the flavour.
    5. Add the crumbs and mix well to absorb all the butter, then mix in herbs and the ground and flaked almonds. Season with a little salt.
    6. Spread the crumble mixture loosely over the mushrooms and bake in the preheated oven for about 25 minutes or until the topping is golden and the mushroom mixture is bubbling. Serve with Waitrose Continental Salad lightly dressed with Balsamic vinegar and olive oil.

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