Bread Rolls Filled with Wild Mushrooms

Bread Rolls Filled with Wild Mushrooms

Ingredients

  • 4 round, good-quality white bread rolls
  • 2 lg garlic cloves, peeled and halved
  • 50 milliliters (2 fl oz) olive oil
  • 200 grams (7 oz) wild mushrooms
  • 25 grams (1 oz) unsalted butter
  • 50 ml(2 fl oz) water mixed with 1 1/2 tsp lemon juice
  • salt
  • freshly ground black pepper
  • 1 ts Fresh chervil, chopped
  • fresh tarragon leaves, blanched and chopped
  • 1 ts chopped fresh parsley
  • 50 milliliters (2 fl oz) whipping cream, whipped

Instructions

Yield: 4 servings. 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.

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