Here is a mushroom heavy work of art. Okay it may not be art (that is subjective) but it’s amazing all the same, cute presentation and fun to eat if you like that kind of thing. I do like that kind of thing, because I don’t do it every day so it’s good to get up close and personal with my food once in a while.
You could substitute any powdered soup mix you like or leave it out entirely and just add some powdered stock for flavour. I had a packet of cream of mushroom left over in the cupboard so that is what I used.
We used the bread excavated from the rolls to dip and soak up the mushroom gravy in the rolls and then enjoyed eating the crunchy roll itself with the inside soaked in gravy and tasty chicken pieces. This was a great meal with only a small amount of preparation and it ended up both tasting and looking really good.
Bread Bun Chicken Pies
4 medium, round bread rolls
2 tablespoons olive oil
1 small brown onion, finely chopped
100g button mushrooms, thickly sliced
350g chicken thigh fillets, finely diced
45g packet cream of chicken soup mix
300mls light thickened cream
½ cup milk
½ cup parsley leaves, roughly chopped – optional
Preheat oven to 180ºC. Line a baking tray with baking paper.
Slice the top off the bread rolls. Set aside.
Using a teaspoon or fingers, gently remove bread from the inside of the rolls, leaving a 2cm thick crust on base and sides.
Brush inside of rolls and underside of tops with 1 tablespoon of oil.
Place on prepared baking tray. Bake for 5 to 10 minutes or until crisp.
Heat remaining oil in a non stick frying pan over a medium heat.
Add onion and button mushrooms cook for 3 to 4 minutes or until soft.
Add chicken. Stir until well combined.
Cook for 4 minutes or until just cooked.
Sprinkle packet of soup mix over chicken and stir until well combined. Remove pan from heat.
Slowly add cream and milk, stirring constantly.
Return to heat and bring to the boil, stirring constantly.
Reduce heat to low and simmer for 1 to 2 minutes or until sauce has thickened.
Stir through parsley if using.
Spoon chicken mixture into prepared bread rolls.
Bake for 5 minutes or until heated through.