Dan Stutzbach’s blog

This recipe was found in Classic Vegetarian Recipes. This is an excellent, filling dish; it’s particularly great for medium to large gatherings, such as a potluck.

Ingredients:

• 12 ounces inexpensive mushrooms, sliced
• 12 ounces more expensive mushrooms, sliced
• 1 3/4 cups Fresh Vegetable Stock
• 1/4 cup butter or vegetarian margarine
• 1 large onion, chopped finely
• 1 garlic clove, crushed
• 1/2 cup all-purpose flour
• 4 tbsp heavy cream
• salt and pepper
• fresh herbs, to garnish

Crumble Topping Ingredients:

• 3/4 cup medium oatmeal
• 3/4 cup whole wheat flour
• 1/4 cup ground almonds
• 1/4 cup finely chopped walnuts
• 1/2 cup finely chopped unsalted shelled pistachio nuts
• 1 tsp dried thyme
• 1/3 cup butter or vegetarian margarine, softened
• 1 tbsp fennel seeds

Other Stuff You’ll Need:

• Saucepan
• Large saucepan
• Shallow, oven-proof dish

1. Put the mushrooms and stock in a saucepan, bring to a boil, cover, and simmer for 15 minutes until tender. Drain the mushrooms, reserving the stock.
2. In the large saucepan, melt the butter or margarine and gently fry the onion and garlic for 2–3 minutes until just softened but not browned. Stir in the flour and cook for about 1 minute.
3. Remove the pan from heat and stir in the reserved stock. Return to the heat and cook, stirring, until thickened. Stir in the mushrooms, seasoning, cream, and parsley and spoon into a shallow oven-proof dish.
4. To make the topping, mix together the oatmeal, flour, nuts, thyme, and plenty of seasoning.
5. Using a fork, mix in the butter or margarine until the topping resembles coarse bread crumbs.
6. Sprinkle the mixture over the mushrooms, sprinkle with fennel seeds, and bake in a preheated oven at 375 F for 25–30 minutes until golden and crisp. Garnish with fresh herbs and serve.