Creamy-mushroom-crumble

Creamy mushroom and chestnut pie with macadamia nut crumble

This crumble has coconut, seeds and nuts for extra crunch

By , 02 October 2018

(5 votes)

Creamy mushroom and chestnut pie with macadamia nut crumble
  • 50 Mins

  • Serves: 4

  • Price: £2.13 per serving

Nutritional Info
Each 304g serving contains
  • Energy

    2251KJ

    538KCAL

    27%
  • Fat

    33.4g

    high

    48%
  • Saturates

    11.6g

    high

    58%
  • Sugars

    9.4g

    low

    10%
  • Salt

    0.58g

    low

    10%
of your reference intake.
Typical energy values per 100g: 741kJ/177kcal.
Ingredients
  • 25g unsalted butter
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 4 sprigs thyme, leaves only
  • 250g chestnut mushrooms, quartered
  • Juice ½ lemon
  • 180g pack Merchant Gourmet Whole Chestnuts
  • ½ reduced-salt vegetable stock cube, made up to 150ml with boiling water
  • 150mlAsda 50% Less Fat Crème Fraîche
  • 15g flat-leaf parsley, roughly chopped
  • 100g fresh breadcrumbs
  • 25g Parmesan, grated
  • 100g macadamia nuts, roughly chopped
  • 3tbsp chopped basil
  • 2tsp golden linseeds
  • 100g coconut chunks, chopped (optional)
Method
  • Preheat the oven to 220C/200C Fan/Gas 7.

  • Melt the butter in a large pan over a low heat, then add the onion, garlic and most of the thyme. Cover and cook for 10 mins until softened.

  • Add the mushrooms, stir, then cover and cook for 5-6 mins until softened. Stir through the lemon juice and cook for 1 min, then stir in the chestnuts, stock, crème fraîche and parsley. Season with black pepper, then transfer to a shallow ovenproof dish.

  • Put the breadcrumbs, Parmesan, nuts and basil into a food processor, and blitz to a rough crumble. Scatter over the mushroom mixture with the linseeds.

  • Bake for 15-20 mins until golden, adding the coconut for the final 10 mins, if using. Serve hot, scattered with the remaining thyme.