Mushroom Croustades
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 ...
Ingredients
- 4wholemeal cottage loaf rolls
- 1lbsmall cap mushrooms
- 1/4pt double cream
- 3ozbutter
- 1small garlic clove
Directions
- 1
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 t
- 2
Scoop out most of the crumb from the rolls, taking care not to pierce the crusts
- 3
Crush the garlic with a pinch of salt, about 1/2 teaspoon fresh chopped rosemary and a good grinding of black pepper
- 4
Mash these flavourings into 2 1/2 oz butter and spread it thickly over the insides of the hollowed-out rolls
- 5
Season the cream generously with salt and pepper, add 1/2 teaspoon fresh chopped rosemary and leave in a cool place to infuse
- 6
Slice the mushrooms thickly, and heat the oven to 400 F (200 C) gas mark 6
- 7
Sit the rolls on a baking tray and put the lids beside them
- 8
Bake for 10 minutes until heated through and slightly crisp