Creamy Leak & Mushroom Croustade recipe

Accessibility links

Click here for our latest information regarding Covid-19

Registered Charity No. 516775 | Established 1983

Learn to help yourself through body, mind,
emotions and spirit.

Creamy Leak & Mushroom Croustade

1 oz. soya margarine.
4 oz. ground hazelnuts. .
2 garlic cloves, crushed.
2 tblsps. olive oil.
4 oz. soft brown breadcrumbs.
2 oz. finely chopped almonds
1 tsp. tarragon.
2 Leeks, finely chopped.
1 tblsp. Ground black pepper
½ pint Soya milk.
4 oz. Mushrooms, sliced
1 tblsp. ground nutmeg
1 tblsp. Tamari.
2 tblsps. Olive oil.
2 oz. Wholemeal or rice flour.


For Pastry
Melt the margarine & oil together
Mix all the ingredients thoroughly.
Press into a greased ovenproof cake tin or flan dish. Use the back of a spoon to press it down firmly.
Bake for 15 minutes 250ºC/450ºF/Gas Mark 8
For filling
Sauté the leeks & mushrooms in the oil with the pepper & nutmeg.
Cover & cook over a low heat for 10 minutes.
Stir in the flour & slowly add the milk, stirring all the time.
Simmer gently to thicken.
Spoon the mixture onto the croustade base.
Splash the top with a little olive oil & tamari.
Bake in the oven for about 10 minutes.

Butterfly Butterfly

Come along to one of our free meetings

We meet in Preston on the 2nd Saturday of every month in the Ribblebank Resource Centre.
For directions and more information, please click below.

Read More