Creamy mushroom and chestnut pie with macadamia nut crumble

Name: Creamy mushroom and chestnut pie with macadamia nut crumble | Asda Good Living
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 25g unsalted butter; 1 large onion, chopped; 2 cloves garlic, crushed; 4 sprigs thyme, leaves only; 250g chestnut mushrooms, quartered; Juice ½ lemon; 180g pack Merchant Gourmet Whole Chestnuts; ½ reduced-salt vegetable stock cube, made up to 150ml with boiling water; 150mlAsda 50% Less Fat Crème Fraîche; 15g flat-leaf parsley, roughly chopped; 100g fresh breadcrumbs; 25g Parmesan, grated; 100g macadamia nuts, roughly chopped; 3tbsp chopped basil; 2tsp golden linseeds; 100g coconut chunks, chopped (optional)

This crumble has coconut, seeds and nuts for extra crunch

By Asda Good Living,2nd October 2018

(6 votes)

Cook: 50 Mins

Serves: 4

Price: £2.13 per serving

Nutritional Information

Each 304g serving contains

Energy
2253kj
538kcal

27%

Fat
33.4g

High
48%

Saturates
11.6g

Med
58%

Sugars
9.4g

Med
10%

Salt
0.58g

Med
10%

of your reference intake.
Typical energy values per 100g:
741kj/177kcal

Ingredients

25g unsalted butter

1 large onion, chopped

2 cloves garlic, crushed

4 sprigs thyme, leaves only

250g chestnut mushrooms, quartered

Juice ½ lemon

180g pack Merchant Gourmet Whole Chestnuts

½ reduced-salt vegetable stock cube, made up to 150ml with boiling water

150mlAsda 50% Less Fat Crème Fraîche

15g flat-leaf parsley, roughly chopped

100g fresh breadcrumbs

25g Parmesan, grated

100g macadamia nuts, roughly chopped

3tbsp chopped basil

2tsp golden linseeds

100g coconut chunks, chopped (optional)

Method

Preheat the oven to 220C/200C Fan/Gas 7.

Melt the butter in a large pan over a low heat, then add the onion, garlic and most of the thyme. Cover and cook for 10 mins until softened.

Add the mushrooms, stir, then cover and cook for 5-6 mins until softened. Stir through the lemon juice and cook for 1 min, then stir in the chestnuts, stock, crème fraîche and parsley. Season with black pepper, then transfer to a shallow ovenproof dish.

Put the breadcrumbs, Parmesan, nuts and basil into a food processor, and blitz to a rough crumble. Scatter over the mushroom mixture with the linseeds.

Bake for 15-20 mins until golden, adding the coconut for the final 10 mins, if using. Serve hot, scattered with the remaining thyme.