St George's Mushroom Croustade is a traditional French recipe for a classic dish of St George's Mushrooms, that are fried and finished in milk thickened with flour which is poured on top of a flour, nut, breadcrumb and egg base before being topped with tomatoes and asparagus and baked. The full recipe is presented here and I hope you enjoy this classic French version of: St George's Mushroom Croustade.
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Though St George's Mushroom is used as an exemplar this could just as easily be prepared with any Agaricus (field mushrooms and allies) species or even shop-bought mushrooms.
Ingredients:
150g breadcrumbs (preferably wholemeal)
150g plain flour
100g mixed nuts, chopped
1 tsp basil leaves, chopped
75g butter, softened
1 large egg
500g St George's Mushroom, cleaned and sliced
75g butter
450ml milk
1 tbsp flour
3 tomatoes, finely sliced
6 asparagus spears, cooked
salt and black pepper, to taste
Method:
For the base, add the breadcrumbs, flour and nuts to a bowl. Rub-in the butter with your fingers until the mixture resembles fine breadcrumbs. Add the egg and mix to a dough. Use this to line a well-greased 22cm flan tin. Press down with the back of your hand or a wooden spoon to compact the mixture to about 1.5cm thick.
Place in an oven pre-heated to 200°C (400°F/Gas Mark 6) and bake for about 14 minutes, or until set.
Meanwhile, fry the mushrooms, onion and garlic in the remaining butter for about 2 minutes before stirring-in the flour and adding the milk. Stir well to combine then cook until thickened. Adjust the seasoning then spoon the mixture into the prepared base. Decorate the top with the tomatoes and asparagus, cover lightly with foil and return to the oven. Turn down to 170°C (325°F/Gas Mark 3) and cook for 10 minutes.
