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Receta Mushroom Croustades
by Global Cookbook

Mushroom Croustades
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Ingredientes

  • 4 x Wholemeal cottage loaf rolls
  • 1 lb Small cap mushrooms
  • 1/4 pt Double cream
  • 3 ounce Butter
  • 1 sm Garlic clove
  •     Fresh rosemary

Direcciones

  1. Cut the knobs off the rolls and reserve as lids. Scoop out most of the crumb from the rolls, taking care not to pierce the crusts. Crush the garlic with a healthy pinch of salt, about 1/2 tsp. fresh minced rosemary and a good grinding of black pepper. Mash these flavourings into 2 1/2 ounce butter and spread it thickly over the insides of the hollowed-out rolls.
  2. Season the cream generously with salt and pepper, add in 1/2 tsp. fresh minced rosemary and leave in a cold place to infuse. Slice the mushrooms thickly, and heat the oven to 400 F (200 C) gas mark 6.
  3. Sit the rolls on a baking tray and put the lids beside them. Bake for 10 min till heated through and slightly crisp. Meanwhile heat a large frying pan. Add in 1/2 ounce butter (do not be tempted to use more) and, when the foam dies down, saute/fry the mushrooms. Cook them, stirring frequently, for 4-5 min to reduce them and intensify their flavour. Pour on the cream and let it bubble up for a few seconds. Turn and stir the mushrooms for a minute or possibly so till every slice is coated with the scant but richly flavoured sauce.
  4. Away from the heat, check and adjust seasoning. Pile the creamy mix into the freshly baked croustades, top with the lids and serve straight away with a large green (or possibly tomato) salad on the side.