How to make Baked Mushroom And Nut Crumble - Mushrooms and nuts baked with mild spices

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Button mushrooms (बटन मशरूम), Vegetable stock

Cuisine : British

Course : Snacks and Starters

Baked Mushroom And Nut Crumble Recipe Card

Baked Mushroom And Nut Crumble

Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

For more recipes related to Baked Mushroom And Nut Crumble checkout Grilled Garlicky Mushrooms, Stuffed Mushrooms, Pan Fried Mushrooms, Mushroom With Garlic . You can also find more Snacks and Starters recipes like Jain Vada Pav, Barbecued Fish, Vella Fae, Grilled Corn-On-The-Cob With Chilli Butter.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Baked Mushroom And Nut Crumble Recipe

  • Button mushrooms sliced 600 grams

  • Vegetable stock 2 cups

  • Butter 4 tablespoons

  • Onion chopped 1 large

  • Garlic crushed 1 clove

  • Refined flour (maida) 1/2 cup

  • Cream 4 tablespoons

  • Fresh parsley chopped 2 tablespoons

  • Salt to taste

  • Black pepper powder to taste

  • Oatmeal 3/4 cup

  • Whole wheat flour (atta) 3/4 cup

  • Dry thyme 1 teaspoon

  • Almonds ground 1/4 cup

  • Walnuts chopped 1/4 cup

  • Pistachios chopped 10-15

  • Butter softened 4 tablespoons

  • Fennel seeds (saunf) 1 tablespoon


Step 1

Preheat oven to 190 C. Put the mushrooms and stock in a large saucepan. Bring to a boil and cook for a few minutes till mushrooms are just tender.

Step 2

Drain thoroughly reserving the stock. In another pan, melt the butter and gently fry the onion and garlic for two to three minutes until just softened but not browned.

Step 3

Stir in the flour and cook for a minute. Remove the pan from heat and gradually stir in the reserved mushroom stock.

Step 4

Return to heat and cook stirring, until thickened. Stir in the mushrooms, salt and pepper to taste, cream and parsley and spoon into a shallow ovenproof dish.

Step 5

To make the topping mix together the oatmeal, flour, thyme, nuts and salt and pepper to taste. Using a fork mix in the butter until the topping resembles coarse breadcrumbs.

Step 6

Sprinkle the topping over the mushrooms, scatter the fennel seeds over and bake in the preheated oven at 190 C for twenty five to thirty minutes until golden and crisp. Serve hot.