Mushroom and nut crumble

If you like mushrooms and crumbles, this recipe is for you!


Makes 6 big ramequins or 8 small ramequins

750g chestnut mushrooms, sliced (you can use a mixture of mushrooms, for a stronger flavour)
400ml vegetable stock
60g butter
1 onion, chopped
1 garlic clove, finely chopped/crushed
60g plain flour
100ml double cream
2 TBSP chopped parsley

for the crumble topping:
90g porridge oats
90g wholemeal flour
50g mixed chopped nuts
60g chopped pistachios (unsalted)
1 tsp dried thyme
salt and black pepper
90g butter
1 TBSP fennel seeds, to sprinkle

1. Put the sliced mushrooms and stock in a large sauce pan. Bring to the boil and simmer for 15 minutes. Drain, reserving the stock.

2. In a non-stick saucepan, melt the butter and fry the onion and garlic gently until softened. Add the flour and cook for 1 minute. Gradually mix in the reserved stock, stirring well. Bring to the boil and cook until thickened. Add the mushrooms, seasoning, cream and parsley. Stir well and spoon into ramequins. Alternatively, you can use one single shallow ovenproof dish.

3. To make the crumble, mix all the ingredients but the fennel seeds with the tips of your fingers until it resembles breadcrumbs. Spoon on top of the mushroom mixture in the ramequins. Sprinkle with fennel seeds.

4. Cook in a 180C pre-heated oven for 25 minutes.

Serve hot as a starter or as a main course with side vegetables.