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Bread Baskets Filled with Curried Mushrooms in Mayonnaise

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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This is a vegetarian recipe which is easy to make, tastes very good, and is great for a Sunday lunch or a casual meal.

I made it with a simple stuffed celery as an accompaniment and this just "finished it off"!

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 1 bread basket

1 dinner size large roll
15 g butter
100 mushrooms
¼ tsp curry powder
½ tsp lemon juice
½ tbsp pine nuts
1½ tbsp mayonnaise
Lettuce leaf

Preheat the oven to 180°/160° fan forced.

Cut a bit of the top of the bread roll off, and carefully take out the bread.

Melt the butter and brush the roll on the inside and outside with the butter.


Bake for about 5 - 10 minutes - do not overbake (or they will become brittle), and they will go crisper as they cool.

Take off the stalks of the mushrooms to level with the caps. If the mushrooms are large, cut each one into quarters or smaller.

Heat a bit of oil and fry the mushrooms until they are soft.

Mushrooms should be no larger than this

Put the curry powder over them, add the lemon juice, some salt and pepper, to taste, and cook until they smell very aromatic.

Put them in a bowl and leave to cool.

If the mushrooms are still wet and juice forms, dry them in a paper towel or sieve well, or the mixture will be too wet.

Heat a bit more oil and fry the pine nuts, stirring constantly until they are golden brown - take care as they can burn easily.

Dry on some paper towel.

Mix the mushrooms with the mayonnaise.


Break the washed lettuce leaf into pieces.

Just before you are ready to serve, put the lettuce on the sides and base of the rolls to make a nest.

Fill the mushroom curry mixture into this.

Add the pine nuts to the top, and serve.

Note - serve within 30 minutes or the bread roll will go soggy.

I served them with my celery boats.


#Casual meal
I like this Recipe - 3
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