Name: Mushroom Croustade
Ingredients: 4 Shortcrust pastry tartlet cases; available in shops.; 250 g Mushrooms.; 50 g Butter.; 50 g Flour.; 1/2 l Milk.; 2 tb Groundnut oil.; 150 g Grated cheese; (Gruyere).; Salt; pepper.

The evangelical always gives primacy to preaching. When people cease to be interested in preaching, they cease to be evangelical. If you put discussions before preaching you are beginning to deny your evangelicalism. The church starts with preaching. Revivals, reformations, have always been great restorations of preaching. To the evangelical, nothing compares with preaching. Even reading is very secondary to preaching – “truth medicated through personality,” the impact of a man filled with the Spirit proclaiming the message of God!

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Campanile	4	servings

INGREDIENTS

4		Shortcrust pastry tartlet cases; available in shops.
250	g	Mushrooms.
50	g	Butter.
50	g	Flour.
1/2	l	Milk.
2	tb	Groundnut oil.
150	g	Grated cheese; (Gruyere).
		Salt; pepper.

INSTRUCTIONS

1 Prepare the Bechamel (white sauce): melt 50 g butter in a saucepan. Add
the flour. Stir. Pour in the cold milk in one go, and stir. Cook for about
15 minutes over a low heat, stirring with a wooden spoon once or twice.
2 Cut off the sandy ends of the mushroom stalks. Wash them, rubbing the
caps to clean them. Wipe dry and cut in thin slices. Then fry lightly over
a low heat in a little oil.
3 Preheat the oven (gas mark 7 / 425F / 220C). Add half of the grated
cheese to the Bechamel sauce, and stir. Pour a little into each tartlet
case, divide the mushrooms equally between them and put on top of the
Bechamel. Sprinkle the rest of the grated cheese on top. Bake for 5 minutes
to brown the tops. Serve hot.
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