Creamy Leek and Mushroom Croustade

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Creamy Leek and Mushroom Croustade

 

Recipe By :Jane Sen

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 ounce soy margarine

2 tablespoons olive oil

2 cups soft brown breadcrumbs

2/3 cup ground hazelnuts

2/3 cup finely chopped almonds

1 teaspoon tarragon

2 garlic cloves -- crushed

1 leeks -- finely chopped

1 cup sliced mushrooms

2 tablespoons olive oil

1 teaspoon ground black pepper

1 teaspoon ground nutmeg

1/2 cup whole wheat or rice flour

1 cup soy milk

1 tablespoon olive oil

1 tablespoon tamari soy sauce

 

Serves 4 to 6. Preheat oven to 450F. Melt the margarine and oil together and

mix thoroughly with the next 5 ingredients. Press into a greased ovenproof cake

pan or flan dish. Use the back of a spoon to press it down firmly. Bake for 15

minutes.

 

Saute the leeks and mushrooms in 2 tablespoons oil with the pepper and nutmeg.

Cover and cookk over a low heat for 10 minutes. Stir in the flour and slowly

add the milk, stirring all the time. Simmer gently to thicken. Spoon the

mixture onto the croustade base. Splash the top with a little olive oil and

tamari and return to the oven for about 10 minutes.

 

Source:

" Healing Foods Cookbook "

Copyright:

" 1996 "

 

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Per Serving (excluding unknown items): 328 Calories; 32g Fat (84.3% calories

from fat); 5g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 332mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 6 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0