Recipe Archives->Appetizers->Bread Rolls Mushrooms

 
Bread Rolls filled with Wild Mushrooms
Yield: 4 servings
  
4 round, good-quality white bread rolls
2 lg garlic cloves, peeled and halved
50 ml (2 fl oz) olive oil
 
200 g (7 oz) wild mushrooms 
25 g (1 oz) unsalted butter 
50 ml(2 fl oz) water mixed with 1 1/2 tsp lemon juice 
salt
freshly ground black pepper
1 ts Fresh chervil, chopped
fresh tarragon leaves, blanched and chopped  
1 ts chopped fresh parsley
50 ml (2 fl oz) whipping cream, whipped
  
Preheat the oven to 180'C / 350'F / gas 4. Take each bread roll 
and slice off the top about one-third of the way down. Scoop out 
the soft insides. Rub the inside of the hollow and the top inside
of the "lid" with garlic, then brush the olive oil over the same
surfaces. Place in the preheated oven to dry out and crisp for 10
minutes.

Saute the wild mushrooms in the butter for 1 minute. Add the water
and lemon juice and cook for a further minute with the kid on. 
Taste, and season with salt and pepper, then reserve. Add the
chopped herbs to the whipped cream, then taste and season with salt   
and pepper. Just before serving whisk the whipped cream into the
mushrooms and their juices. Divide the mushrooms between the hollows
in each bread roll, and spoon the sauce on and around. Top with  
the "lids" and serve.
 

Printable version: bread-rolls-mushrooms.txt.