Mushroom, Leek and Walnut Crumble
- 1 tbsp olive oil
- 4 leeks, sliced
- 1 tsp dried thyme
- 400g chestnut mushrooms
- 1 tbsp plain flour
- 400ml vegetable stock
- 2 tbsp low fat cream cheese
- 100g chopped walnut pieces
- 80g fresh breadcrumbs
- 5 tbsp cheddar cheese, grated
How to Make It
Pre-heat the oven to 200°C/Gas Mark 6 and grease a casserole dish.
Heat the oil in a saucepan and add the leeks and thyme. Stir over a medium heat until soft.
Add the mushrooms and cook for 4-5 minutes.
Add the flour to the pan and stir for 1 minute.
Gradually add the stock and cook for 5-10 minutes until thickened.
Stir in the cream cheese and walnuts and heat.
Tip the leek mix into the casserole dish and top with the breadcrumbs and cheese.
Bake in the oven for 10-15 minutes until golden and toasted.
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