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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bread Rolls Filled With Wild Mushrooms

Recipe Tags: Bread Recipes

Date Added: December 07, 2009


4 Unit White Bread good-quality white bread rolls
2 Cloves Of Garlic peeled and halved
50 Millilters Olive Oil
200 Grams Mushrooms
25 Grams Unsalted Butter
50 Millilters Lemon Juice
1 Unit Pepper to taste
1 Teaspoon Carrot chopped [herb from the carrot family]
1 Unit Tarragon blanched in boiling water for a few seconds
1 Teaspoon Fresh Parsley
50 Millilters Cream whipped
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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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