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Mushroom Crisp

An impressive dish which is easier to make than it looks.

Recipe for Mushroom Crisp, contributed by Moira Adams

This is an excellent dish for entertaining or special occasions. It looks impressive and has a delightful nutty texture, but it is not all that difficult to prepare - especially if you use a pack of ready-chopped nuts. Served with potatoes and a green salad, these quantities will make a satisfying meal for four.

  • 4 tbsp. olive oil
  • 4 cups (8 oz, 225 g) fine breadcrumbs
  • 1˝ 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
  • ˝ tsp. dried parsley or thyme

Oven: Pre-heat to 375F (190C)

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.

Recipe for Mushroom Crisp (March 2003)

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Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units.  Do not mix the units - use one or other system throughout the recipe. 
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons. 
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.

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