Shroomy Sticks – Crunchy Mushroom Baguette

I’m currently ‘en route’, so a little hampered in my blogging. However ‘look what I prepared earlier’ *hehe I’m sort-o’-kidding, but I took the pictures after baking this delicous lunch a little while ago and thought I’d share this as a quick addition to my blog, since I’ll be some time until I get back to a little more time for it! It is one of my favourites, which I used to buy as a frozen ready-to-bake thing, but


Shroom Baguette

Shroom Baguette

Recipe:
Crunchy Shroom Baguette

Shrooms (mushrooms)- such a wonderful foodstuffs! Juicy, crunchy and cheesy. A delicious plate for a TV session, share with friends (make more in that case – much much more!)  or in front of a fireplace (if you have access) on a cold winter evening. I could always snack on one 😉

Serves 2
Preparation: 5 min
Cooking time: 45 min

  • Pan
  • Whisk
  • Baking Paper
  • Bowl
  • Garlic press
  • Chopping boards and knives
  • Oven or Grill

Ingredients

  • 1 short baguette (30 cm length)
  • 2 cloves garlic
  • 1 Tbsp butter
  • 500 g brown button mushrooms
  • 2 Tbsp oil for frying
  • 200 mL cream
  • 200 mL milk
  • 3 Tbsp flour
  • 2 tsp chicken stock powder, to taste
  • 3 tomatoes, diced
  • 40 g cheese mix, grated

Procedure

  1. Pre-heat the oven to 180 °C, when using the grill switch that on later.
  2. Cut the baguette into 15 cm long pieces and half them.
  3. Chop the mushrooms into slices and fry in the oil at a high temperature until lightly browning.
  4. Reserve the mushrooms in a bowl.
  5. Crush the garlic and fry it in the butter in the pan until glaze.
  6. Mix milk, cream and flour and add them to the pan. Cook the sauce in the pan, frequently stirring to avoid lumping.
  7. Cook the sauce until thoroughly thickened and mix in the mushrooms, then set the pan aside.
  8. Add the chicken stock powder to taste.
  9. If using the oven, place the baguette pieces in the oven until lightly crisp on the inside. Otherwise place them under the grill for 1-2 min.
  10. Chop the tomatoes into small cubes, removing the stalk if you wish.
  11. Mix the tomatoes with the mushrooms sauce then distribute it evenly on the baguette-halves.
  12. Place the baguette halves onto the baking paper, then sprinkle the cheese over them.
  13. Bake in the oven or grill until the cheese is golden-brown.

ENJOY!!! *crunchcrunch

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