| 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:
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