| | | | Button mushrooms, sliced | 600 grams | | Vegetable stock | 2 cups | | Butter | 4 tablespoons | | Onion , chopped | 1 large | | Garlic, crushed | 1 cloves | | Refined flour (maida) | 1/2 cup | | Cream | 4 tablespoons | | Fresh parsley, chopped | 2 tablespoons | | Salt | to taste | | Black pepper powder | to taste | | Oatmeal | 3/4 cup | | Whole wheat flour (atta) | 3/4 cup | | Dry thyme | 1 teaspoon | | Almonds, ground | 1/4 cup | | Walnuts, chopped | 1/4 cup | | Pistachios, chopped | 10-15 | | Butter , softened | 4 tablespoons | | Fennel seeds (saunf) | 1 tablespoon | |
| Preheat oven to 190 C. Put the mushrooms and stock in a large saucepan. Bring to a boil and cook for a few minutes till mushrooms are just tender. Drain thoroughly reserving the stock. In another pan, melt the butter and gently fry the onion and garlic for two to three minutes until just softened but not browned. Stir in the flour and cook for a minute. Remove the pan from heat and gradually stir in the reserved mushroom stock. Return to heat and cook stirring, until thickened. Stir in the mushrooms, salt and pepper to taste, cream and parsley and spoon into a shallow ovenproof dish. To make the topping mix together the oatmeal, flour, thyme, nuts and salt and pepper to taste. Using a fork mix in the butter until the topping resembles coarse breadcrumbs. Sprinkle the topping over the mushrooms, scatter the fennel seeds over and bake in the preheated oven at 190 C for twenty five to thirty minutes until golden and crisp. Serve hot. |
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