Creamy Mushroom Pie with Almond and Garlic Crust

Name: Creamy Mushroom Pie with Almond and Garlic Crust
Yield: Serves 6
Ingredients: Just less than 1 pint/570 ml milk; Salt and freshly ground black pepper; 8 oz/225 g mushrooms, sliced; 1 heaped tbsp plain flour; 2 egg yolks; 1 rounded tbsp finely chopped parsley (optional); Salt and freshly ground black pepper; A pinch of grated nutmeg; 6 oz/170 g wholemeal breadcrumbs; 2–3 oz/56–84 g nibbed or flaked almonds; 3 oz/84 g butter, melted; 2 oz/56 g butter; A pinch of dried thyme; 2 garlic cloves, peeled and very finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a rather unusual pie, with breadcrumbs and almonds forming the crust instead of the usual pastry. I like to use nibbed or flaked almonds, as I like the contrasting crunch in texture. We do this here as a first course for our hotel guests, but it can be quite filling, and makes a good lunch dish.

Ingredients

For the base

6 oz/170 g wholemeal breadcrumbs
2–3 oz/56–84

Lunch
Pastry
Starter
Main course
Vegetarian

Method

Mix the breadcrumbs, almonds, thyme, garlic and melted butter together well, and lightly press round a 9-inch/23-cm flan dish. Bake in a hot oven, 400°F/200°C/Gas Mark 6, for 10–15 minutes, turning the dish round from time to time to br