The rich mushroom flavour of this filling is heightened by the addition Of mushroom ketchup.
Preheat the oven to 200C / 400F.
1 short French stick, about 25 cm/10 in
10 ml/2 tsp olive oil
250 g/9 oz open cup mushrooms, quartered
10 ml/2 tsp mushroom ketchup
10 ml/2 tsp lemon juice
30 ml/2 tbsp skimmed milk
30 ml/2 tbsp snipped fresh chives
salt and freshly ground black pepper
snipped fresh chives, to garnish
Serves 2-4
Cut the French bread in half lengthways. Cut a scoop out of the soft middle of each half, leaving a thick border all the way round.
Brush the bread with oil, place 2on a baking sheet and bake for about 6-8 minutes, until golden and crisp.
Place the mushrooms in a small saucepan with the mushroom ketchup, lemon juice and milk. Simmer for about 5 minutes, or until most of the liquid is evaporated.
Remove from the heat, then add the chives and season with salt and pepper. Spoon into the bread croustades and serve hot, garnished with snipped chives.
Preheat the oven to 200C / 400F.
1 short French stick, about 25 cm/10 in
10 ml/2 tsp olive oil
250 g/9 oz open cup mushrooms, quartered
10 ml/2 tsp mushroom ketchup
10 ml/2 tsp lemon juice
30 ml/2 tbsp skimmed milk
30 ml/2 tbsp snipped fresh chives
salt and freshly ground black pepper
snipped fresh chives, to garnish
Serves 2-4
Cut the French bread in half lengthways. Cut a scoop out of the soft middle of each half, leaving a thick border all the way round.
Brush the bread with oil, place 2on a baking sheet and bake for about 6-8 minutes, until golden and crisp.
Place the mushrooms in a small saucepan with the mushroom ketchup, lemon juice and milk. Simmer for about 5 minutes, or until most of the liquid is evaporated.
Remove from the heat, then add the chives and season with salt and pepper. Spoon into the bread croustades and serve hot, garnished with snipped chives.
