Wild Mushroom And Asparagus Cups
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 4 | Cottage or plain rolls | |
| 2 | oz | Low fat spread |
| 1 | t | Sunflower oil |
| 8 | oz | Assorted wild fresh |
| mushrooms sliced | ||
| 2 | Shallots, finely chopped | |
| 4 | Dry white wine | |
| 4 | oz | Fine asparagus spears |
| trimmed and halved | ||
| 5 | T | Light creme fraiche |
| 1 | T | Cornflour, blended with 3 |
| tbsp cold water until | ||
| smooth | ||
| Seasoning |
INSTRUCTIONS
~ BBC Good Food Nov 95 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. Melt the spread and the oil in a large frying pan and gently fry the mushrooms and shallots for 3 mins until just softened. Add the wine and the asparagus and simmer gently for 3 mins. Meanwhile heat the bread for 4 mins until warmed 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
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Nutrition (calculated from recipe ingredients)
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Calories: 422
Calories From Fat: 53
Total Fat: 6.3g
Cholesterol: 0mg
Sodium: 148.7mg
Potassium: 1239.4mg
Carbohydrates: 80.4g
Fiber: 11.4g
Sugar: 19.2g
Protein: 18.1g