Cestini di pane tostato ai funghi

Ingredienti

• 12 slices bread (white or wholewheat)
• 2 tablespoon butter or margarine
• 4 ounces / 125 grams white or chestnut mushrooms (finely chopped)
• 1 medium onion (finely chopped)
• 1 tablespoon flour
• 1/2 cup / 120 ml milk (semi-skimmed or full-fat)
• 1/2 cup / 120 ml double cream
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 - 2 tablespoons olive oil (for frying the mushroom and onion)

Preparazione

1. 1

   --- To make the breadcups ---

2. 2

   Preheat oven to 200°C / 400°F.

3. 3

   Flatten slices of bread with a rolling pin and use a 3.5-inch scone cutter to cut out large rounds.

4. 4

   Butter one side of each round lightly and press butter -side down into a muffin tray.

5. 5

   Bake in the oven for 10 to 12 minutes. Then remove from the oven and allow to cool.

6. 6

   For extra crispness, you could switch the oven off once the breadcups are baked, and leave them to cool in the switched-off oven with the door open.

7. 7

   --- For the mushroom and onion filling ---

8. 8

   Fry the chopped onions, thyme, salt and pepper in olive oil over a moderate heat for about 5 minutes until they start to turn translucent.

9. 9

   Add the chopped mushrooms to the onions in the pan.

10. 10

    Cover the pan with a lid, turn the heat down to low and allow the mushrooms to sweat with the onions until the mushrooms have released their moisture. Stir occasionally so they don't burn.

11. 11

    Remove from the heat and stir in the flour. Make sure the flour is well stirred in, with no lumps.

12. 12

    Stir in the milk and cream and return to the heat. Turn the heat back to moderate.

13. 13

    Stir over a gentle heat until thick and creamy. If the mixture becomes too thick add a little more milk.

14. 14

    Spoon the mixture into the breadcups and optionally garnish with chopped parsley. Serve hot as a side dish.