Wild mushroom and asparagus cups

4 Servings

Ingredients

Quantity Ingredient
4 smalls Cottage or plain rolls
2 ounces Low fat spread
1 teaspoon Sunflower oil
8 ounces Assorted wild fresh mushrooms; sliced
2 Shallots; finely chopped
4 fluid ounce Dry white wine
4 ounces Fine asparagus spears; trimmed and halved
5 tablespoons Light creme fraiche
1 tablespoon Cornflour; blended with 3 tbsp cold water, until smooth
Seasoning

Directions

~ BBC Good Food Nov 95

1. Preheat over to 200C/400F/Gas 6. Cut the tops off the rolls and reserve.

Hollow out the rolls; place on a baking tray; set aside.

2. Melt the spread and the oil in a large frying pan and gently fry the mushrooms and shallots for 3 mins until just softened.

3. Add the wine and the asparagus and simmer gently for 3 mins. Meanwhile heat the bread for 4 mins until warmed 4. Slowly, stir the creme fraiche and cornflour mixture into the pan and simmer gently for 1-2 mins until thickened, stirring constantly. Add seasoning to taste. Place rolls on small plates; spoon the sauce into each one; replace the tops and serve.

Posted to FOODWINE Digest by Jane O'Brien <jayohbee@...> on Jan 15, 1998

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