|
The rich mushroom flavor of this filling
is heightened by the addition of mushroom ketchup.
Ingredients
-
open cap mushrooms - 300g, quartered
-
mushroom ketchup - 3 tsp
-
skimmed milk - 3 tbsp
-
fresh chives - 3 tbsp, snipped
-
olive oil - 2 tsp
-
lemon juice - 2 tsp
-
ground black pepper and salt
-
short French stick - 1
Method
-
Preheat the oven to 200˚C. Cut the
French stick in half lengthways. Cut a scoop out of the soft
middle of each half, leaving a thick border all the way round.
-
Brush the bread with oil, place on a
baking sheet and bake for 8 minutes until golden and crisp.
-
Place the mushrooms in a small pan
together with mushroom ketchup, milk and lemon juice, simmer for 5
minutes until most of the liquid is evaporated.
-
Remove from heat, add the chives and
season with pepper and salt.
-
Spoon into the bread croustades and
serve hot. Garnish with snipped chives. Serves 4.
|