Miso Mushroom and Parmesan Crumble
There’s so much more to a crumble than the sweet dessert after a Sunday roast (although that’s good, too) – in fact, a savoury crumble feels like pure indulgence. The miso, mushroom and parmesan ramp up the savoury flavours in this recipe, giving it a depth that outstrips its simplicity.
Cooking Time 20
Portions
2
Ingredients
Increase Portion Size
For the Filling
- g unsalted butter
- tsp miso paste
- sliced Leek
- g chestnut mushrooms, chopped
- tbsp double cream
- Salt and ground black pepper
For the Crumble
- g unsalted butter
- g Plain Flour
- leaves thyme sprigs, leaves picked
- g parmesan, grated
Method
-
1
Step 1
Preheat the oven to 220°C/200°C fan. -
2
Step 2
Put the butter and miso in a pan over a medium heat. When the butter has melted, add the leeks and cook them for seven minutes, until they are soft but not coloured. Add the mushrooms, season with a good pinch of salt, and fry for seven minutes, until they are browned. -
3
Step 3
Season the mix with pepper and then transfer it to a small ovenproof dish and stir through the double cream. Set aside while you make the crumble. -
4
Step 4
In a bowl, rub 50g of butter into the flour until you have breadcrumb-like texture. Mix through the thyme leaves and parmesan. -
5
Step 5
Scatter the crumble evenly over the mushroom mixture and bake the crumble for 20 minutes, until the top is golden and the filling is bubbling up around the edges.
Ingredients
- 75 g unsalted butter
- 1 tsp miso paste
- 1 sliced Leek
- 100 g chestnut mushrooms, chopped
- 4 tbsp double cream
- 1 Salt and ground black pepper
- 50 g unsalted butter
- 100 g Plain Flour
- leaves thyme sprigs, leaves picked
- 75 g parmesan, grated
