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1
Cut the knobs off the rolls and reserve as lids.
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2
Scoop out most of the crumb from the rolls, taking care not to pierce the crusts.
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3
Crush the garlic with a pinch of salt, about 1/2 teaspoon fresh chopped rosemary and a good grinding of black pepper.
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4
Mash these flavourings into 2 1/2 oz butter and spread it thickly over the insides of the hollowed-out rolls.
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5
Season the cream generously with salt and pepper, add 1/2 teaspoon fresh chopped rosemary and leave in a cool place to infuse.
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6
Slice the mushrooms thickly, and heat the oven.
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7
Sit the rolls on a baking tray and put the lids beside them.
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8
Bake for 10 minutes until heated through and slightly crisp.
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9
Meanwhile heat a large frying pan.
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10
Add 1/2 oz butter (don't be tempted to use more) and, when the foam dies down, saute the mushrooms.
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11
Cook them, stirring frequently, for 4 to 5 minutes to reduce them and intensify their flavour.
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12
Pour on the cream and let it bubble up for a few seconds.
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13
Turn and stir the mushrooms for a minute or so until every slice is coated with the scant but richly flavoured sauce.
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14
Away from the heat, check and adjust seasoning.
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15
Pile the creamy mixture into the freshly baked croustades, top with the lids and serve straight away with a large green (or tomato) salad on the side.
