Wednesday, 29 September 2010

Mushroom Crisp

For all you veggies out there
  • 4 tbsp. olive oil
  • 4 cups (8 oz, 225 g) fine breadcrumbs
  • 1½ cups (6 oz, 180 g) finely chopped nuts
  • 1 large onion, chopped
  • One 14-oz (400 g) can of tomatoes
  • 8 - 10 mushrooms (7 - 10 oz, 200 - 250 g), sliced
  • ½ tsp. dried parsley or thyme
Warm half the olive oil in a skillet. Add the breadcrumbs and the nuts, and cook for about ten minutes over medium heat, stirring as necessary to prevent sticking.
In a separate pan, sauté the onions in the remaining oil. When they are soft, add the remaining ingredients. Cook for a further five minutes.
Arrange the two mixtures in layers in an oiled oven-proof dish, starting and ending with a layer of the breadcrumbs. Cook for 30 minutes at 190C.


  1. Interesting, my good friend is a vegetarian, so maybe she will like this. Personally, I am not a fan of mushrooms or nuts XD

  2. Normally I hate mushrooms, but this sounds too good to pass up.

  3. Bleh, I don't eat anything with shrooms...Unless it's the kind that grows from Cow crap =P Haha

    Does sound yummy though.

  4. that sounds tasty. i'll have to give it a shot sometime.

  5. I was the one that posted about tofu before. Thanks for this, you the man. <3 Will try it.

  6. Thanks for the recipe, look forward to more. Following and supporting.

  7. Why is your blog so fun to read? :)

  8. Funny......I picked quite a few mushrooms just the other day.......They're really fun to eat, and get even tastier as you eat them xD

  9. Hi, very useful blog! I just started following you!

  10. Not a mushroom person, but thanks anyway..