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Vegan Village Recipe Book
Basics | Starters | Mains | Puddings

Mushroom Croustade

This is from Rose Elliot's Vegetarian Cookery and it is excellent.


75g/3oz flaked almonds
75g/3oz wholewheat breadcrumbs
75g/3oz ground almonds
1 small onion, peeled and grated
1 garlic clove, crushed
90g/3½oz vegan margarine
450g/1lb mushrooms, washed and sliced
150ml/5fl oz soya cream
freshly grated nutmeg


This is lovely with new potatoes and steamed broccoli with a squeeze of fresh lemon juice (oh, and a glass of chilled white wine!).



Preheat the oven to 180C, 350F, Gas Mark 4.

Reserve a few of the flaked almonds for garnishing. Mix together the breadcrumbs, ground and remaining flaked almonds, onion, garlic and 75g/3oz of the margarine. Season well with salt and pepper. The mixture should hold together like a crumbly pastry.

Press the mixture into the base of a 20cm/8 inch loose-bottomed flan tin. Bake for 20 mins, until golden-brown and crisp.

Meanwhile, fry the mushrooms in the remaining margarine for 15-20 mins, until the liquid has evaporated. Season with salt and pepper.

Spoon the mushrooms on top of the croustade. Season the soya cream with salt, pepper and nutmeg, then swirl it on top of the mushrooms. Sprinkle with paprika.

Return the croustade to the oven for 10-15 mins, to heat through, then remove from the tin and serve on a warmed plate. Scatter the reserved flaked almonds over the top.