125 g button mushrooms, sliced
50 g butter
2 tbsp chopped parsley
6 slices stale bread, crusts removed
350 g flat mushrooms, chopped
250 g fresh white breadcrumbs
1 medium size egg, beaten
1 tsp yeast extract, dissolved in a little boiling water
salt and freshly ground black pepper
8 tomatoes
1/2 x 150 g carton natural yogurt
1/2 x 142 ml carton soured cream
grated rind of 1/2 lemon
1 tsp paprika
50 g butter
2 tbsp chopped parsley
6 slices stale bread, crusts removed
350 g flat mushrooms, chopped
250 g fresh white breadcrumbs
1 medium size egg, beaten
1 tsp yeast extract, dissolved in a little boiling water
salt and freshly ground black pepper
8 tomatoes
1/2 x 150 g carton natural yogurt
1/2 x 142 ml carton soured cream
grated rind of 1/2 lemon
1 tsp paprika
method
1. Preheat the oven to 190°C, 375°F, Gas Mark 5.
2. Grease a 1 kg loaf tin and line with foil, leaving enough to cover the top later. Grease the foil.
3. Arrange half the sliced mushrooms down the centre of the tin. Mix the butter and parsley and spread on the bread.
4. Mix the chopped mushrooms, breadcrumbs, egg and yeast extract together with salt and pepper to taste.
5. Arrange half the bread slices, overlapping, buttered side down on the mushroom slices, and cover with half the chopped mushroom mixture, pressing well down. Cover with the remaining sliced mushrooms, then the remaining mushroom mixture. Finish with the remaining bread and bring the foil over the top.
6. Place in a roasting pan. Pour in boiling water to a depth of 1 cm. Cook in the preheated for 30 minutes. Open the foil. Cut a cross on each tomato and place around the loaf in the roasting pan. Cook for 15 minutes. Mix together the sauce ingredients. Serve the loaf and tomatoes with the sauce.
2. Grease a 1 kg loaf tin and line with foil, leaving enough to cover the top later. Grease the foil.
3. Arrange half the sliced mushrooms down the centre of the tin. Mix the butter and parsley and spread on the bread.
4. Mix the chopped mushrooms, breadcrumbs, egg and yeast extract together with salt and pepper to taste.
5. Arrange half the bread slices, overlapping, buttered side down on the mushroom slices, and cover with half the chopped mushroom mixture, pressing well down. Cover with the remaining sliced mushrooms, then the remaining mushroom mixture. Finish with the remaining bread and bring the foil over the top.
6. Place in a roasting pan. Pour in boiling water to a depth of 1 cm. Cook in the preheated for 30 minutes. Open the foil. Cut a cross on each tomato and place around the loaf in the roasting pan. Cook for 15 minutes. Mix together the sauce ingredients. Serve the loaf and tomatoes with the sauce.
serving amount
serves: 4
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