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Categories > Starters

Date Added 2010-05-14     Times viewed 2765

Crusty mushroom baskets


25g/1oz butter
2tsp vegetable oil
225g/8oz mushrooms sliced
4 spring onions trimmed and sliced
1 clove garlic peeled and crushed
1tbsp plain flour
150ml/1/4pt milk
1tbsp creme fraiche
200g/7oz tinned sweetcorn drained
1tbsp fresh parsley chopped
salt and pepper
4 crusty round rolls

Preheat the oven to 200C/400F/Gas 6
Melt the butter and gently fry the mushrooms, spring onions and garlic until softened
Stir in the flour and slowly add the milk stirring all the time. Bring to the boil and simmer until thickened
Add the creme fraiche, sweetcorn and parsley and season well
Whilst the mixture is heating through place the bread rolls in the oven for 4 minutes
Remove and cutt off the top part of each roll. Push down the insides of the roll to form a basket
Fill with the mushroom mixture and replace the tops. serve at once

Serves 4