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  1. Exported from MasterCook

  2. MUSHROOM CROUSTADES

  3. 4 Preparation Time :

  4. Categories : Vegetarian

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 4 Wholemeal cottage loaf rolls

  7. 1 lb Small cap mushrooms

  8. 1/4 pt Double cream

  9. 3 oz Butter

  10. 1 sm Garlic clove

  11. Fresh rosemary

  12. Cut the knobs off the rolls and reserve as lids.

  13. Scoop out most of the crumb from the rolls, taking

  14. care not to pierce the crusts. Crush the garlic with

  15. a pinch of salt, about 1/2 teaspoon fresh chopped

  16. rosemary and a good grinding of black pepper. Mash

  17. these flavourings into 2 1/2 oz butter and spread it

  18. thickly over the insides of the hollowed-out rolls.

  19. Season the cream generously with salt and pepper, add

  20. 1/2 teaspoon fresh chopped rosemary and leave in a

  21. cool place to infuse. Slice the mushrooms thickly,

  22. 400 F (200 C) gas mark

  23. Sit the rolls on a baking tray and put the lids beside

  24. them. Bake for 10 minutes until heated through and slightly crisp. Meanwhile heat a large frying pan.

  25. Add 1/2 oz butter (don't be tempted to use more) and,

  26. when the foam dies down, saute the mushrooms. Cook

  27. them, stirring frequently, for 4-5 minutes to reduce

  28. them and intensify their flavour. Pour on the cream

  29. and let it bubble up for a few seconds. Turn and stir

  30. the mushrooms for a minute or so until every slice is

  31. coated with the scant but richly flavoured sauce.

  32. Away from the heat, check and adjust seasoning. Pile

  33. the creamy mixture into the freshly baked croustades,

  34. top with the lids and serve straight away with a large

  35. green (or tomato) salad on the side.

  36. Source: Philippa Davenport in "Country Living"

  37. (British), September 1988. Typed for you by Karen

  38. Mintzias - - - - - - - - - - - - - - - - - -

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