Crusty French Mushroom Rolls Food
CRUSTY FRENCH ROLLS
Save time by letting your bread machine knead the dough for these hearty, chewy rolls with a wonderful golden crust. They're best eaten the day they're baked, or frozen for later.
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 18 portions; shape each into a round ball. , Place on a lightly greased baking sheets; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes. Beat egg white and water; brush over dough. Bake at 375° for 15 minutes; brush again with glaze. Bake 10 minutes longer or until golden brown.
Nutrition Facts : Calories 101 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 20g carbohydrate, Fiber 4g protein.
CRUSTY FRENCH MUSHROOM ROLLS
I'm not sure where this recipe came from, but I wrote it in my cookbook about 25 years ago and I need to make them again. Very Simple!
Provided by DiLo4602
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Simmer mushrooms in 1/4 cup of butter for about 5 minutes.
- Melt remaining butter in saucepan and add flour to make a paste.
- Add milk, salt and pepper to taste and whisk until sauce is thick.
- Add mushroom butter mix to the sauce and cook for a few minutes longer.
- Warm bread rolls in the oven. When crisp, slice open and remove the soft centre.
- Lightly butter the hollowed out rolls and heat again.
- Spoon the mushroom mixture into the rolls and serve.
Nutrition Facts : Calories 355.9, Fat 19.5, SaturatedFat 11, Cholesterol 46.4, Sodium 441, Carbohydrate 37.2, Fiber 1.8, Sugar 1.7, Protein 8.8
MUSHROOM AND HERB CROSTINI
Steps:
- Preheat the oven to 400 degrees F.
- Brush both sides of each baguette slice lightly with olive oil. Bake for 4 minutes per side. Remove from the oven and sprinkle the Gruyere evenly over the bread. Turn the oven to broil. Place the crostini back in the oven under the broiler until the cheese is melted.
- Melt the butter in a large skillet over medium heat. Add the mushrooms, white wine and tamari. Cook until the mushrooms are soft and the liquid has evaporated. Finish with a small pinch of sea salt.
- Spoon the mushrooms out of the pan directly onto the crostini. Garnish with the chopped chives and flat-leaf parsley.
FRENCH MUSHROOM AND SCALLION SOUP
This is a wonderful soup with unusual ingredients--scallions and mushrooms! The soup has a delicate flavor, and once pureed, becomes thicker and more chowder-like. We loved this with crusty bread and some salmon on the side.
Provided by spatchcock
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter in a large pot over moderate heat.
- Saute the scallions and garlic until tender but not too brown, about 5 minutes.
- Stir in the flour and cook 2 to 3 minutes to get rid of the raw flour taste.
- Add the stock and mushrooms and bring to a gentle boil, stirring frequently.
- Simmer covered for 5 minutes.
- Puree in batches using an electric blender or food processor.
- (If you have one, an immersion blender is the best!) Strain, return to the pot and add the cream or half& half, salt, and pepper.
- Reheat and serve garnished with chopped fresh herbs.
- Serve with a crusty loaf of French bread and a glass of wine.
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- Place the ingredients for the starter in a large mixing bowl and mix until smooth. Cover the bowl with plastic wrap and let stand at room temperature overnight.
- The next day, add the remaining dough ingredients to the bowl with the starter. Mix until all of the ingredients are moistened. Transfer the mixture to a lightly floured work surface.
- Gather the dough into a ball and begin to knead in a steady rhythmic fashion, adding a tiny bit more flour to the work surface if the dough starts to stick. Continue kneading until the dough is smooth on the outside, springs back when pressed on with your fingers and is no longer sticky.
- Place the dough in a bowl sprayed with nonstick cooking spray. Lightly spray the top of the dough and cover with plastic wrap and a clean kitchen towel. Set in an area free of drafts and let rise for 1 hour.
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- Add the oil, half the salt and 2 cups of the flour with the dough hook and let it combine on medium speed adding the flour in 1/4 cup increments until the dough starts to come together and eventually starts to pull away from the bowl, then turn up the speed and let it knead for 5 minutes.
- Add to an oiled bowl and turn in the bowl to coat with oil then cover with a damp towel and let rise in a warm spot until it doubles in size for 60 minutes.
- Divide the dough into 16 balls, place on a greased baking sheet and let rise for an additional 30 minutes then brush gently with butter and sprinkle with remaining salt before baking at 400 degrees for 18-20 minutes spraying the dough with ice water twice halfway through the baking process to make the crust chewier.
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