Garlicky mushroom crotes
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion; chopped very finely |
| 40 | grams | Butter |
| 175 | grams | Mushrooms chopped very finely |
| 1 | Garlic clove; crushed | |
| 2 | tablespoons | Parsley, finely chopped |
| 1 | tablespoon | Parmesan, grated |
| 2 | Eggs | |
| 50 | grams | Fromage frais |
| Salt and pepper | ||
| 2 | larges | Crusty rolls |
| 25 | grams | Butter; melted |
Directions
Crisp, golden bread shells enclose a mouth-wateringly smooth, light filling of mushrooms and fromage frais with herbs. This starter is a delight - no problem with leftovers here.
Cook the chopped onion in the butter gently for 4-5 minutes until soft and translucent, then turn the heat up and toss in the chopped mushrooms. Stir-fry so that they are well coated with the butter, and cook for 3-4 minutes until they are crisp and hot. Turn the heat down and stir in the garlic and parsley. Cook for a minute or so gently, then add the Parmesan.
Beat the eggs thoroughly and scramble them lightly into the mushroom mixture so that they are creamy, then cool. Mash the fromage frais and combine with the mushroom mixture. Season to taste and leave to one side.
Cut the rolls in half and scoop out the bread in the middle, leaving the crusts as shells. Brush with melted butter and crisp in a warm oven for 10 minutes. Pile the warm mushroom mixture into them and serve at once.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias