Bread rolls filled with wild mushrooms

4 Servings

Ingredients

Quantity Ingredient
4 Round, good-quality white bread rolls
2 larges Garlic cloves, peeled and halved
50 millilitres (2 fl oz) olive oil
200 grams (7 oz) wild mushrooms
25 grams (1 oz) unsalted butter
50 millilitres (2 fl oz) water mixed with 1 1/2 tsp lemon juice
Salt and freshly ground black pepper
1 teaspoon Fresh chervil, chopped [herb from the carrot family]
A few tarragon leaves, blanched in boiling water for a few seconds, then chopped
1 teaspoon Chopped fresh parsley
50 millilitres (2 fl oz) whipping cream, whipped

Directions

FILLING

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: 12½ gm (44% calories from fat)

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