Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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