Brazil Mushroom Casserole

450 g/l lb button mushrooms
4 tomatoes, sliced
4 spring onions, trimmed and chopped
1 tablespoon chopped oregano or marjoram
1 tablespoon chopped basil
1 teaspoon rosemary leaves
salt
freshly ground black pepper
4 tablespoons dry white wine or stock
100 g/4 oz Brazil nuts, coarsely ground
50 g/2 oz fresh wholemeal breadcrumbs

Wipe the mushrooms and cut the larger ones into halves or quarters, leaving the small ones whole. Arrange the mushroom, tomatoes and spring onions in layers in a casserole dish, sprinkling each layer with the herbs and salt and pepper to taste. Pour on the wine or stock.

Mix the nuts and breadcrumbs together and sprinkle over the top of the casserole. Bake in a preheated moderately hot oven (190 °C/375 °F, Gas Mark 5) for 20 to 30 minutes until the mushrooms are tender and the topping is browned. Serve hot. SERVES 4