With mushrooms:
500g (1 1/4 lb) fresh mushrooms
100g (4 oz) butter or margarine
2 onions, diced
2 sticks celery, chopped
1 teaspoon savoury seasoning
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1.25kg (2 3/4 lb) dried breadcrumbs
350ml (12 fl oz) hot vegetable stock
2 eggs or 4 egg whites, beaten
4 apples - cored, peeled and chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
Prep:30min ›
Cook:1hr › Ready in: 1hr30min
Butter one 20x30cm (9x13 in) baking dish. Preheat oven to 190 C / Gas mark 5.
Rinse, pat dry and quarter mushrooms. In large frying pan, heat butter and add mushrooms, onion and celery; sauté 5 minutes and remove from heat. Stir in savoury seasoning, salt and pepper.
In large mixing bowl, combine breadcrumbs with stock and eggs, then add mushroom mixture, apples and parsley; mix well. Transfer to casserole.
Cover and bake for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.