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Add a photoServings: 4
Ingredients
- 4 x Wholemeal cottage loaf rolls
- 1 lb Small cap mushrooms
- 1/4 pt Double cream
- 3 ounce Butter
- 1 sm Garlic clove
- Â Â Fresh rosemary
Directions
- 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 healthy pinch of salt, about 1/2 tsp. fresh minced rosemary and a good grinding of black pepper. Mash these flavourings into 2 1/2 ounce butter and spread it thickly over the insides of the hollowed-out rolls.
- Season the cream generously with salt and pepper, add in 1/2 tsp. fresh minced rosemary and leave in a cold 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 min till heated through and slightly crisp. Meanwhile heat a large frying pan. Add in 1/2 ounce butter (do not be tempted to use more) and, when the foam dies down, saute/fry the mushrooms. Cook them, stirring frequently, for 4-5 min 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 possibly so till every slice is coated with the scant but richly flavoured sauce.
- Away from the heat, check and adjust seasoning. Pile the creamy mix into the freshly baked croustades, top with the lids and serve straight away with a large green (or possibly tomato) salad on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 4 servings | |
| Calories 236 | |
| Calories from Fat 206 | 87% |
| Total Fat 23.42g | 29% |
| Saturated Fat 14.57g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 140mg | 6% |
| Potassium 394mg | 11% |
| Total Carbs 4.93g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.88g | 1% |
| Protein 4.43g | 7% |
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