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Kevin Woodford'S Casserole Of Wild Mushrooms In A Meaux Mustard Sauce, Served On Toasted Muffins

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Ingredients
  Mixed wild mushrooms 100 Gram, sliced
  Muffins 2
  Butter 50 Gram
  Chopped onions 50 Gram
  Garlic 1 Clove (5 gm), crushed
  Chopped chervil 1 Tablespoon
  Black peppercorns 8 , crushed (A Few)
  French mustard 1 Tablespoon
  Marsala wine 4 Ounce (1 Small Glass)
  Double cream 120 Milliliter
  Salt To Taste
  Tomatoes 2 , skinned, seeded and chopped (For Garnish)
  Fresh basil leaves 10 (For Garnish)
Directions

GETTING READY
1) Preheat oven to temperature of 350 degrees.

MAKING
2) Make a bowl by scooping out the center of the muffin. Put aside.
3) In a frying pan, melt a little butter and add the garlic, onions, some chervil and peppercorns.
4) Add the mushrooms, season and cook the mixture for about a minute.
5) Add a little Marsala, mustard and cream.
6) Allow the mixture to very gently simmer for a few minutes. Check the seasoning.
7) Place the muffins in the oven and warm them thoroughly, remove and stuff with the mixture.

SERVING
8) Serve the Kevin Woodford'S Casserole of Wild Mushrooms in A Meaux Mustard Sauce, Served on Toasted Muffins while still hot. Garnish with basil leaves and chopped tomatoes. Best when served as an appetizer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Dish: 
Stuffing
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Mushroom
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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