Cèpes, field mushrooms or larger cultivated mushrooms are all really delicious cooked this way. Serve as a separate course or with chicken or veal.
Wipe the cèpes or mushrooms with a damp cloth to remove specks and cut the stalks level with the caps. Leave whole or slice if huge.
Melt the butter, stir in the cèpes and shallot and cook, over moderate heat, shaking or stirring from time to time for 3–4 minutes.
Add the reserved cream and season lightly with salt and pepper. Serve with a very light dusting of chopped parsley.
Should your cultivated mushrooms lack flavour,
There are two ways of making a croustade. Either use a round cookie cutter to cut a circle from a slice of bread and gently press the circle into a well-buttered tart or patty tin; or cut a
Brush each croustade with melted butter and bake in a moderately hot oven (Mark 6, 200°C, 400°F) for 15–20 minutes until golden brown.
© 1987 Geraldene Holt. All rights reserved.