** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat the oven to 180'C / 350'F / gas Take each bread roll and slice off the top about one-third of the way down.
2. 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.
3. Place in the preheated oven to dry out and crisp for 10 minutes.
4. Saute the wild mushrooms in the butter for 1 minute.
5. Add the water and lemon juice and cook for a further minute with the kid on.
6. Taste, and season with salt and pepper, then reserve.
7. Add the chopped herbs to the whipped cream, then taste and season with salt and pepper.
8. Just before serving whisk the whipped cream into the mushrooms and their juices.
9. Divide the mushrooms between the hollows in each bread roll, and spoon the sauce on and around.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Butter, Gluten, Mushroom, Sulfites, Garlic, Fructose Malabsorption, Olive Oil allergies.
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