An impressive dish which is easier to make than it looks.
Vegan. Hands-on time: 15 mins. Total time: 45 mins.
Contributed by (March 2003).
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
- 1½ 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
- ½ 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.
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Note on quantities and temperatures:
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.