4 Round, good-quality white
-bread rolls
2 lg Garlic cloves, peeled and
-halved
50 ml (2 fl oz) olive oil
FILLING
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 and freshly ground
-black pepper
1 ts Fresh chervil, chopped [herb
-from the carrot family] A few tarragon leaves,
-blanched in boiling water
-for a few seconds, then
-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.
HAPPY COOKING !!! From Terry Mitchell off the Foodlines web site Per
roll: Total Energy: 257 kcal, 1075 kJ; Protein: 6 gm; Carbohydrate:
31 gm; Fat: 12.5 gm (44% calories from fat)
Yields
4 Servings