Free Recipe Wild Mushroom and Asparagus Cups
Recipe Type: Free Recipes
Recipe Preparation: stir
Cooking Ingredients for Wild Mushroom and Asparagus Cups Recipe
4 sm Cottage or plain rolls
2 oz Low fat spread
1 ts Sunflower oil
8 oz Assorted wild fresh
-mushrooms; sliced
2 Shallots; finely chopped
4 fl Dry white wine
4 oz Fine asparagus spears;
-trimmed and halved
5 tb Light creme fraiche
1 tb Cornflour; blended with 3
-tbsp cold water, until
-smooth
Seasoning
Wild Mushroom and Asparagus Cups Preparation
~ 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 O”Brien <jayohbee@IOL.IE> on Jan 15, 1998
Cooking Temperature:
Recipe Serves: 4
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