Chestnut and Mushroom Crumble

Well, you wait for ages then two come along at once!
So here is  Recipe 2, Chestnut and Mushroom Crumble - a very delicious creation, deemed suitable for Christmas dinner in 2016! We ate it with roast whole red new potatoes (specially grown in greenhouse!) and peas. Photo seems slightly fuzzy - maybe we'd been on the Buck's Fizz already!

Recipe 2
Chestnut and Mushroom Crumble (vegetarian, vegan - omit cheese) Serves 4 Preheat oven 170 ℃

Ingredients

1 leek
1 small onion
oil for frying
1 tbsp thyme (fresh or dried)
500g sliced mushrooms (nice to use a mixture of regular and chestnut mushrooms)
1 pack chestnuts (I use vacuum packs eg Merchant Gourmet 180g)
1/2 tin coconut milk
veg stock cube + water

for topping (note - I'm not a one for weighing stuff out so you may need to tinker with quantities!)

150g oats (that's about 3 handfuls!)
75g rye flour (or substitute if you don't have it)
75g ground almonds
50g coconut oil
50g cheddar cheese (omit if vegan)
salt and pepper

• Chop then saute leek and onion in large saucepan till soft.
• Add thyme and sliced mushrooms
• Chop chestnuts (halved or quartered ) and add to pan
• Add coconut milk and stock to just cover vegetables
• Simmer for 10 mins with lid on
• Meanwhile, make topping
• melt coconut oil (I do this in microwave for a few seconds) in mixing bowl
• Stir in flour, oats, ground almonds and cheese (if using)
• Season with salt and pepper (won't need a lot of salt if using cheese)
• Transfer mushroom mixture to oven proof casserole dish and cover with crumble mixture
• Cook at 170℃  for about 30mins

Hope you enjoy it!

Alison x