Login to Save Like

Ingredients

• 20 gm sliced Dry Mushrooms
• 1 Tbsp. Flavorless oil, such as sunflower oil
• 10 gm (1/2oz) butter
• 1 lrg onion, peeled and minced
• 1 x glove garlic, peeled and crushed
• 450 gm (1lb) white closed-cap mushrooms, roughly minced
• 3 Tbsp. Madeira or possibly Sweet Sherry (I used Brandy)
• 1 x vegetable stock cube
• 1 x level Tbsp. minced fresh tarragon (or possibly 1 level dessertspoon dry tarragon)
• 142 ml soured cream
•     Salt and freshly grnd black pepper to taste
• 6 clv garlic (skinned)
• 2 x level Tbsp. coarsely grated cheddar cheese (I used Feta and it was great)
• 75 gm (3oz) butter, softened
• 1/2 tsp sea salt (or possibly ordinary salt)
• 1 x ready to bake Ciabatta loaf (I used ordinary rustic bread)

Description

Method:Put The Dry Mushrooms In A Jug And Add In 275ml (10fl Ounce) Of Boiling Water. Heat The Oil And Butter In A Large Saucepan, Then Add In The Onion And Cook For 10 Min,…

Cook Eat Share