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Print this Recipe    Bread Rolls Mushrooms

Bread Rolls filled with Wild Mushrooms
Yield: 4 servings

4 round, good-quality white bread rolls
2 lg garlic cloves, peeled and halved
50 ml (2 fl oz) olive oil

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
freshly ground black pepper
1 ts Fresh chervil, chopped
fresh tarragon leaves, blanched and 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

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.


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