Almond and mushroom savoury

    35 min

    The savoury course is small dish is traditionally served as the final course of a large meal, after the pudding or dessert. Why not add this delicious savoury to your Christmas menu this year?

    1 person made this

    Serves: 8 

    • Base
    • 100g (4 oz) whole grain biscuits (e.g. Weetabix®)
    • 100g (4 oz) margarine or butter
    • 100g (4 oz) flaked almonds
    • 1/2 tablespoon mixed herbs
    • 100g (4 oz) ground almonds
    • 1 small onion, finely grated
    • 1 crushed clove garlic
    • seasoning to taste
    • Filling
    • 225g (8 oz) mushrooms
    • 50g (2 oz) butter
    • 1 tablespoon white wine
    • 1 tablespoon cream
    • seasoning to taste
    • freshly chopped parsley

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 230 C / Gas 8.
    2. Crumble biscuits and combine all ingredients for the base. Press into a greased Swiss roll tin and bake for 15 minutes in the preheated oven.
    3. For the topping chop mushrooms and cook gently in the butter. Stir in the wine, cream and seasoning and pour over top of mixture in Swiss roll tin. Sprinkle with parsley and serve.


    This could also work as a starter or canape.

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