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Bread Rolls Filled With Wild Mushrooms

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      Title: BREAD ROLLS FILLED WITH WILD MUSHROOMS
 Categories: Vegetables, Side dishes
      Yield: 4 Servings
 
      4    Round, good-quality white
           -bread rolls
      2 lg Garlic cloves, peeled and
           -halved
     50 ml (2 fl oz) olive oil

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    200 g  (7 oz) wild mushrooms
     25 g  (1 oz) unsalted butter
     50 ml (2 fl oz) water mixed with 1
           -1/2 tsp lemon juice
           Salt and freshly ground
           -black pepper
      1 ts Fresh chervil, chopped [herb
           -from the carrot family]
           A few tarragon leaves,
           -blanched in boiling water
           -for a few seconds, then
           -chopped
      1 ts Chopped fresh parsley
     50 ml (2 fl oz) whipping cream,
           -whipped
 
  Preheat the oven to 180'C / 350'F / gas 4. Take each bread roll and
  slice off the top about one-third of the way down. 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. Place
  in the preheated oven to dry out and crisp for 10 minutes. Saute the
  wild mushrooms in the butter for 1 minute. Add the water and lemon
  juice and cook for a further minute with the kid on. Taste, and
  season with salt and pepper, then reserve. Add the chopped herbs to
  the whipped cream, then taste and season with salt and pepper. Just
  before serving whisk the whipped cream into the mushrooms and their
  juices. Divide the mushrooms between the hollows in each bread roll,
  and spoon the sauce on and around. Top with the "lids" and serve.
  HAPPY COOKING !!! From Terry Mitchell off the Foodlines web site Per
  roll: Total Energy: 257 kcal, 1075 kJ; Protein: 6 gm; Carbohydrate:
  31 gm; Fat: 12.5 gm (44% calories from fat)
 
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