Bread Rolls Filled with Wild Mushrooms
From chefmeow 17 years agoIngredients
- 4 round good quality white bread rolls shopping list
- 2 large garlic cloves peeled and halved shopping list
- 2 ounces olive oil shopping list
- 7 ounces wild mushrooms shopping list
- 1 ounce unsalted butter shopping list
- 2 ounces water mixed with 1-1/2 teaspoons lemon juice shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons freshly ground black pepper shopping list
- 1 teaspoon fresh chervil chopped shopping list
- 1 teaspoon fresh tarragon leaves blanched and chopped shopping list
- 1 teaspoon chopped fresh parsley shopping list
- 2 ounces whipping cream whipped shopping list
How to make it
- Preheat oven to 350.
- Take each bread roll and slice off the top about one-third of the way down.
- Reserve tops.
- Scoop out the soft insides and rub inside hollow and top inside of the lid with garlic then brush olive oil over same surfaces.
- Place in preheated oven to dry out and crisp for 10 minutes.
- Sauté wild mushrooms in the butter for 1 minute.
- Add water and lemon juice and cook 1 minute longer with the lid on.
- Season with salt and pepper the reserve.
- Add 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 then top with lids and serve.
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments