How to make Mushroom and Cherry Tomato Crumble -
Mushrooms and cherry tomatoes topped with spiced brown bread crumbs and baked.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Mushroom (मशरूम), Cherry tomatoes (चेरी टमाटर)
Cuisine : British
Course : Main Course Vegetarian
For more recipes related to Mushroom and Cherry Tomato Crumble checkout Shahi Dhingri Matar Paneer, Mushroom Ka Korma, Khumb Baby Corn Hara Pyaaz, Khumbh Hara Dhania . You can also find more Main Course Vegetarian recipes like Pyaazwali Bhindi Nadur Palak Kelphulachi Bhaji Paneer Khurchan
Mushroom and Cherry Tomato Crumble Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mushroom and Cherry Tomato Crumble Recipe
Mushroom sliced 20-25
Cherry tomatoes soaked & halved 10-12
Spring onions with greens 3
Garlic cloves 8-10
Brown bread slices 3
Onion 1/2 medium
Parsley sprigs 2-3
Salt to taste
Crushed black peppercorns 1/2 teaspoon
Crushed red chillies 1/2 teaspoon
Extra virgin olive oil 4-5 tablespoons
Method
Step 1
Preheat oven to 180° C.
Step 2
Roughly chop spring onions with greens, garlic, brown bread slices, onion and parsley sprigs in a chopper.
Step 3
Place button mushrooms in a bowl and add cherry tomatoes. Roughly chop oyster mushrooms and add along with salt, crushed black peppercorns, crushed red chillies, 2 tbsps extra virgin olive oil, 2-3 tbsps of spiced breadcrumbs and mix well.
Step 4
Transfer this mixture into a glass baking dish and press lightly. Top with the remaining spiced breadcrumbs. Drizzle 2-3 tbsps extra virgin olive oil.
Step 5
Bake in the preheated oven for 20-25 minutes.
Step 6
Serve hot.
Nutrition Info
Calories : 871 Kcal
Carbohydrates : 15.1 gm
Protein : 61.1 gm
Fat : 62.9 gm
Other : Iron- 6.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
