Mushroom Nut Crumble

A one dish favorite - a vegetarian twist on our Mom's casseroles!

1 lb to 1 1/2 lbs mushrooms, sliced and chopped (I have used baby bella, white button, oyster variety)
2 c vegetable bouillon
4 T butter
1 large onion, finely chopped
1 garlic clove, crushed
8 T all-purpose flour
salt and pepper
4 T cream
2 T chopped fresh parsley

Crumble topping
1 generous 1/2 c medium oatmeal
1/2 c whole-wheat flour
1/3 c ground almonds
1/4 c finely chopped walnuts
1/2 c finely chopped shelled pistachio nuts
1/2 tsp ground thyme
salt and pepper
6 T butter, softened

Melt butter and cook the onions and garlic for 2-3 minutes, until just soft. Stir in the flour and cook for 1 minute.
Gradually stir in the bouillon, chopped mushrooms and seasoning, and cook until mushrooms are softened. Add cream and parsley and cook until thickened and spoon into a 2 quart casserole ovenproof dish.
To make the topping, mix together in a bowl the oatmeal, flour, nuts and thyme and season with salt and pepper to taste.
Using a fork, mix in the butter until the topping resembles coarse bread crumbs.
Sprinkle the topping mixture evenly over the mushrooms.
Bake at 375 degrees for 30 minutes or until the topping is golden and crisp.
Garnish with additional parsley, if desired and serve immediately.

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Brown Rice Gratin

A versatile dish that can be made with any vegetables on hand and even basmati rice instead of brown.

1/2 c brown rice
2 T butter, plus extra to grease the dish
1 red onion, chopped
2 garlic cloves, crushed
1 carrot, cut into thin sticks
1 zucchini, sliced
3/4 c baby corn ears, halved lengthwise
2 T sunflower seeds
3 T chopped fresh mixed herbs
1 c grated mozzarella cheese
2 T bread crumbs (I used matzo meal since it was in the house)
salt and pepper

Cook the rice in boiling water for 20 minutes until tender. Drain well.
Lightly grease a 2 quart casserole dish with butter.
Melt the butter in a skillet. Cook the onion over low heat, stirring, for 2 minutes or until soft.
Add the garlic, carrot, zucchini and baby corn ears and cook, stirring constantly, for another 5 minutes until vegetables are soft.
Combine the drained rice with the sunflower seeds and mixed herbs and stir into the skillet. Stir in half of the cheese and season with salt and pepper.
Spoon the mixture into the prepared casserole and top with the bread crumbs and remaining cheese.
Cook in a prehated oven, 350 degrees for about 25-30 minutes or until the cheese has begun to turn golden. Serves 4.