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Wild Mushrooms In Crispy Bread Cases

21st.Century.Chef's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Selfpicked_Porcino_Mushroom_In_Creamy_Sauce_On_Toast_(6195783856).jpg">Image Credit</a></p>
Ingredients
For the bread cases
  Thin bread slices 8 , crusts removed
  Butter 2 Ounce, melted (50 Gram)
For filling
  Butter 1 Ounce (25 Gram)
  Shallot 1 , chopped
  Mushrooms 6 Ounce, evenly sliced (175 Gram, Chestnut, Oyster, Shiitake)
  Madeira 1 Tablespoon
  Double cream 4 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  Salad leaves 1 Cup (16 tbs) (Assorted, For Serving)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. Preheat the oven to 200°C/400°F/ Gas Mark 6.

MAKING
2. Coat both sides of the bread with butter and into 8 tartlet or bun tins press them firmly.
3. Bake the coated bread in the preheated oven for about 15 minutes such that they are crisp and golden brown.
4. For making the filling in a small saucepan melt butter and fry shallots for about 5 minutes such that soft.
5. Then add the mushrooms and cook for more 5 minutes such that tender.
6. To the mixture stir in Madeira, let it bubble a little, stir in cream and chopped parsley and season with salt and pepper as per taste.
7. Let it cook over moderate heat such that it thickens a little to turn into a sauce.

SERVING
8. Take 8 small serving plates and arrange bread case on each plate.
9. To serve fill the case with the mushroom mixture and serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
8

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