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PrintBRAZIL MUSHROOM CASSEROLE
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Wipe the mushrooms and cut the larger ones into halves or quartets, leaving the small ones whole.
- Arrange the mushroom, tomatoes and spring onions in layers in a casserole dish, sprinkling each layer with the herbs.
- Salt and pepper to taste. Pour on the wine or stock.
- Mix the nuts and breadcrumbs together and sprinkle over the top of the casserole.
- Bake in a preheated moderately hot oven for 20 to 30 minutes until the mushrooms are tender and the topping is browned.
INGREDIENTS
- 750 grams button mushrooms
- 8 tomatoes, sliced
- 8 spring onions, trimmed and chopped
- 2 tablespoon chopped oregano or marjoram
- 2 tablespoon chopped basil
- 2 teaspoon rosemary leaves
- Salt
- Freshly ground black pepper
- 8 tablespoons dry white wine or stock
- 200 grams Brazil nuts, coarsely ground
- 100 grams fresh whole meal breadcrumbs
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