IN SEASON VEGE MUSHROOM

• 2¼ cups plain flour
• 1 teaspoon sugar
• ½ teaspoon salt
• 1 x 7g sachet instant yeast
• 120g butter, cold
• 2 eggs
• ¾ cup milk, warm
• 1 tablespoon oil
• 3 cloves garlic, crushed
• 1 onion, chopped
• 500g portobello mushrooms, coarsely chopped
• ½ tablespoon chopped thyme
• ½ tablespoon chopped rosemary
• 100ml white wine
• 1 tablespoon soy sauce
• 1 tablespoon tomato sauce
• 2 slices bread, made into crumbs
• 50g ground almonds
• ¼ cup sundried tomatoes, chopped
• handful of fresh parsley
• salt and pepper