Champignons Pyramide

An unusual dinner party hors d’oeuvre, Champignons Pyramide (shom-peen-yohn peer-ah-meed) is a luscious concoction of mushrooms flavoured with cream and sherry.

2 tablespoons butter

1 teaspoon lemon juice

1 teaspoon salt

3 slices of buttered toast, cut about

2 incji thick and with crusts

removed

1 lb. mushrooms, wiped and with the stems removed

2 teaspoon black pepper

4 fl. oz. double cream

1 tablespoon sherry

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

In a small mixing bowl, combine the butter with

½ teaspoon lemon juice and { teaspoon salt, beating with a wooden spoon until the mixture becomes light and creamy.

Coat the bottom and sides of a deep ovenproof dish with the mixture and arrange the toast slices on the bottom. Pile the mushroom caps, pyramid-style, on the toast. Season the pyramid with the remaining salt, pepper and lemon juice and cover

it with 3 fluid ounces of cream.

Cover the dish and bake in the oven for 25 to 30 minutes. Fifteen minutes before the end of the cooking period, add the remaining cream to the mixture.

Remove the dish from the oven and sprinkle the mushrooms with the sherry.

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