Name: Wild Mushroom and Asparagus Cups
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
			4	Servings

INGREDIENTS

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

INSTRUCTIONS

~ 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

A Message from our Provider:

“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”