Wild mushroom and asparagus cups
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | smalls | Cottage or plain rolls |
| 2 | ounces | Low fat spread |
| 1 | teaspoon | Sunflower oil |
| 8 | ounces | Assorted wild fresh mushrooms; sliced |
| 2 | Shallots; finely chopped | |
| 4 | fluid ounce | Dry white wine |
| 4 | ounces | Fine asparagus spears; trimmed and halved |
| 5 | tablespoons | Light creme fraiche |
| 1 | tablespoon | Cornflour; blended with 3 tbsp cold water, until smooth |
| Seasoning | ||
Directions
~ BBC Good Food Nov 95
1. Preheat over to 200C/400F/Gas 6. Cut the tops off the rolls and reserve.
Hollow out the rolls; place on a baking tray; set aside.
2. Melt the spread and the oil in a large frying pan and gently fry the mushrooms and shallots for 3 mins until just softened.
3. Add the wine and the asparagus and simmer gently for 3 mins. Meanwhile heat the bread for 4 mins until warmed 4. Slowly, stir the creme fraiche and cornflour mixture into the pan and simmer gently for 1-2 mins until thickened, stirring constantly. Add seasoning to taste. Place rolls on small plates; spoon the sauce into each one; replace the tops and serve.
Posted to FOODWINE Digest by Jane O'Brien <jayohbee@...> on Jan 15, 1998