Menu Enter a recipe name, ingredient, keyword...

Mushroom Croustade


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 4 ounces soft bread crumbs
  • 4 ounces finely-ground almonds or other nuts
  • 2 ounces butter
  • 4 ounces flaked almonds (or pine kernels or hazelnuts)
  • 1 garlic cloves crushed
  • 1/2 teaspoon mixed herbs
  • 1 pound mushrooms washed, sliced (horse mushrooms or field mushrooms are best)
  • 2 ounces butter
  • 2 teaspoons flour - (heaped)
  • 3/4 cup milk
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Nutmeg to taste
  • 1 tomato - (to 2) skinned, sliced
  • 1 teaspoon chopped fresh parsley


Servings 6


Step 1

Croustade: Mix together the breadcrumbs and ground nuts, and rub in the butter, cut into small pieces. Add flaked almonds, garlic, and herbs, and mix together well and press down into an ovenproof dish, making a layer about 1/2-inch thick. Bake at 450 degrees for 15 to 17 minutes, or until golden brown.

Topping: Wash and slice mushrooms, saute in butter until tender, add flour and when it froths remove from heat and stir in milk. Return to heat, stir until thickened, then season. Spoon mixture on top of croustade, top with skinned and sliced tomatoes and a little salt, pepper and nutmeg. Return to oven for 10 to 15 minutes. Serve decorated with parsley.

This recipe yields 6 servings.

You'll also love

Review this recipe

Mushrooms Kathleen Creamy Enoki Mushroom Soup