Wild Mushroom And Asparagus Cups Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 small: Cottage or plain rolls,
2 ounce: Low fat spread,
1 tsp: Sunflower oil,
8 ounce: Assorted wild fresh mushrooms, sliced
2: Shallots, finely chopped
4 fl oz: Dry white wine,
4 ounce: Fine asparagus spears, trimmed and halved
5 tbsp: Light creme fraiche,
1 tbsp: 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 OBrien on Jan 15,
1998
Source from luhu.jp
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 OBrien
1998
Source from luhu.jp
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