Horse Mushroom Croustade




  • 100 g (4 oz) soft breadcrumbs
  • 100 g (4 oz) ground almonds or other nuts
  • 50 g (2 oz) butter
  • 100 g (4 oz) flaked almonds
  • pine kernels or hazelnuts
  • 1 clove garlic, crushed
  • ½ teaspoon mixed herbs


  • 450 g (1 lb) mushrooms
  • 50 g (2 oz) butter
  • 2 heaped teaspoons flour
  • 450 ml (¾ pint) milk
  • salt
  • pepper
  • nutmeg
  • 4 tomatoes
  • 1 teaspoon chopped parsley


Croustade: mix together breadcrumbs and ground nuts and rub in butter, cut in small pieces. Add flaked almonds, garlic and herbs. Mix well and press down into an ovenproof dish, making a layer about 1 cm (½ in) thick. Bake at 230˚C (450˚F, Mark 8) for 15–17 minutes until golden brown.

Topping: wash and slice mushrooms, sauté in butter until tender, add flour and when it froths remove from heat and stir in milk.

Return to heat until thickened, then season. Spoon mixture on top of croustade, top with skinned and sliced tomatoes, and a little salt, pepper and nutmeg. Return to oven for 10–15 minutes. Serve decorated with parsley.