Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Wholemeal cottage loaf rolls
1 lb Small cap mushrooms
1/4 pt Double cream
3 oz Butter
1 sm Garlic clove
Fresh rosemary
Cut the knobs off the rolls and reserve as lids.
Scoop out most of the crumb from the rolls, taking
care not to pierce the crusts. Crush the garlic with
a pinch of salt, about 1/2 teaspoon fresh chopped
rosemary and a good grinding of black pepper. Mash
these flavourings into 2 1/2 oz butter and spread it
thickly over the insides of the hollowed-out rolls.
Season the cream generously with salt and pepper, add
1/2 teaspoon fresh chopped rosemary and leave in a
cool place to infuse. Slice the mushrooms thickly,
and heat the oven to 400 F (200 C) gas mark 6.
Sit the rolls on a baking tray and put the lids beside
them. Bake for 10 minutes until heated through and
slightly crisp. Meanwhile heat a large frying pan.
Add 1/2 oz butter (don't be tempted to use more) and,
when the foam dies down, saute the mushrooms. Cook
them, stirring frequently, for 4-5 minutes to reduce
them and intensify their flavour. Pour on the cream
and let it bubble up for a few seconds. Turn and stir
the mushrooms for a minute or so until every slice is
coated with the scant but richly flavoured sauce.
Away from the heat, check and adjust seasoning. Pile
the creamy mixture into the freshly baked croustades,
top with the lids and serve straight away with a large
green (or tomato) salad on the side.
Source: Philippa Davenport in "Country Living"
(British), September 1988. Typed for you by Karen
Mintzias
