We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Nothing can altogether overthrow and destroy [the church]. Its members may be persecuted, oppressed, imprisoned, beaten, beheaded, burned; but the true church is never altogether extinguished; it rises again from its afflictions; it lives on through fire and water. When crushed in one land it springs up in another. The Pharaohs, the Herods, the Neros, have labored in vain to put down this church; they slay their thousands, and then pass away and go to their own place. The true Church outlives them all, and sees them buried each in his turn. It is an anvil that has broken many a hammer in this world, and will break many a hammer still; it is a bush which is often burning, and yet is not consumed.
J.C. Ryle

Mushroom Croustades

0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetarian Vegetarian 4 Servings

INGREDIENTS

4 Wholemeal cottage loaf rolls
1 lb Small cap mushrooms
1/4 pt Double cream
3 oz Butter
1 sm Garlic clove
Fresh rosemary

INSTRUCTIONS

Cut the knobs off the rolls and reserve as lids. Scoop out most of the
crumb from the rolls, taking care not to pierce the crusts. Crush the
garlic with a pinch of salt, about 1/2 teaspoon fresh chopped rosemary and
a good grinding of black pepper.  Mash these flavourings into 2 1/2 oz
butter and spread it thickly over the insides of the hollowed-out rolls.
Season the cream generously with salt and pepper, add 1/2 teaspoon fresh
chopped rosemary and leave in a cool place to infuse. Slice the mushrooms
thickly, and heat the oven to 400 F (200 C) gas mark 6.
Sit the rolls on a baking tray and put the lids beside them. Bake for 10
minutes until heated through and slightly crisp. Meanwhile heat a large
frying pan. Add 1/2 oz butter (don't be tempted to use more) and, when the
foam dies down, saute the mushrooms. Cook them, stirring frequently, for
4-5 minutes to reduce them and intensify their flavour. Pour on the cream
and let it bubble up for a few seconds.  Turn and stir the mushrooms for a
minute or so until every slice is coated with the scant but richly
flavoured sauce.
Away from the heat, check and adjust seasoning.  Pile the creamy mixture
into the freshly baked croustades, top with the lids and serve straight
away with a large green (or tomato) salad on the side.
Source: Philippa Davenport in "Country Living" (British), September 1988.
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“There’s hope. There’s God.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?