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Crusty Mushroom Loaf With Dipping Bread

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
Easy (2874)      Dinner (2274)      Lunch (1798)      Family (1525)      Vegetarian (1517)      Snack (848)      Eggs (230)      Mushrooms (190)      Dip (68)     


This is an ideal recipe for when you have a few visitors, however I made it just for myself!

It is very morish, and I ate almost half of it in one hit.

The textures and tastes of these ingredients was excellent, and it was also nice the next day for lunch, at room temperature.

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Makes: 4 servings

1 Crusty Loaf
50 g butter
45 g flour
2- 2½ cups milk
235 g mushrooms, sliced
2 - 3 tbsp parsley, chopped
2 hard boiled eggs, chopped

Preheat the oven to 170° fan forced.
Cut about a 1 cm slice off the top of the bread as per the photo.


Carefully pull out the soft part of the bread inside, reserving this.

Make a hollow for the filling

Replace the lid and cook the loaf for about 15 minutes, or until crisp inside.
Meanwhile, make the filling by melting the butter in a large pan or wok.
Add the flour, and cook for a minute. Remove the pan from the heat and gradually add the milk, blending well.
Bring this to the boil and cook for 2 - 3 minutes, stirring constantly, until it has thickened and is smooth.

Sauce should be thickened

Stir in the mushrooms, parsley, egg and some salt and pepper to taste, and mix well.


Fill the crusty loaf with this mixture and replace the lid.


Return to the oven, and place the pieces of bread left over around the loaf, and bake for 10 minutes.


Serve, by dipping some of the bread into the mixture, and then cutting thick slices.

I like this Recipe - 8
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