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.