Title: Mushroom croustades
 Categories: Vegetables
      Yield: 4 Servings
 
      4    Wholemeal cottage loaf rolls
      1 lb Small cap mushrooms
    1/4 pt Double cream
      3 oz Butter
      1 sm Garlic clove
           Fresh rosemary
 
  Cut the knobs off the rolls and reserve as lids.  Scoop out most of
  the crumb from the rolls, taking care not to pierce the crusts.
  Crush the garlic with a pinch of salt, about 1/2 teaspoon fresh
  chopped rosemary and a good grinding of black pepper.  Mash these
  flavourings into 2 1/2 oz butter and spread it thickly over the
  insides of the hollowed-out rolls.
  
  Season the cream generously with salt and pepper, add 1/2 teaspoon
  fresh chopped rosemary and leave in a cool place to infuse.  Slice
  the mushrooms thickly, and heat the oven to 400 F (200 C) gas mark 6.
  
  Sit the rolls on a baking tray and put the lids beside them.  Bake
  for 10 minutes until heated through and slightly crisp.  Meanwhile
  heat a large frying pan.  Add 1/2 oz butter (don't be tempted to use
  more) and, when the foam dies down, saute the mushrooms. Cook them,
  stirring frequently, for 4-5 minutes to reduce them and intensify
  their flavour.  Pour on the cream and let it bubble up for a few
  seconds.  Turn and stir the mushrooms for a minute or so until every
  slice is coated with the scant but richly flavoured sauce.
  
  Away from the heat, check and adjust seasoning.  Pile the creamy
  mixture into the freshly baked croustades, top with the lids and
  serve straight away with a large green (or tomato) salad on the side.