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.