Mushrooms en Croûte

Recipe Categories : | Appetizers | Mushrooms |

Serves : 6

Ingredients :

  • 2 small white loaves bread, 1-2 days old
  • 2½ oz butter, melted
  • 1 clove garlic, peeled
    for the mushroom filling :
  • 2 lb small mushrooms
  • 8 shallots, finely chopped
  • 6 tbsp sunflower oil
  • 4 tbsp dry white vermouth
  • salt and freshly ground black pepper, to taste
  • 1 tbsp light soya sauce
  • 3 tbsp chopped parsley
  • 3 tbsp chopped chives

Preparation and Cooking Instructions

  1. Heat the oven to 400°F.
  2. Melt the butter with the garlic clove and set aside for 10 minutes, to flavor the butter.
  3. Cut each loaf crosswise into 3 slices 2½" thick. Remove the crusts and trim each slice to a rectangle about 3"x 2½" x 2". Using a small sharp knife and your fingers, remove the center of each slice, leaving a case ¼" thick.
  4. Brush the bread cases all over, inside and out, with the garlic butter. Lay them on a baking sheet and bake for 8 minutes, until golden brown.
  5. Wipe the mushrooms, discard the stalks and cut the caps into quarters. Heat the oil in a frying pan with a lid and fry the chopped shallots for 2 minutes, then add the mushrooms and cook briskly until all the oil is absorbed. Add the vermouth, with salt and pepper to taste, cover and cook gently for 5 - 6 minutes, until the mushrooms have softened. Stir in the soya sauce and half the herbs. Remove from the heat.
  6. Place the croûtes on individual plates, and spoon the mushrooms with their juices in and around them. Sprinkle with the remaining chopped herbs, and serve.