These were what I wanted my bread rolls for: based on a recipe from Elizabeth Raffald's recipe for Mushroom Loaves from The Experienced English Housekeeper. Luckily, after asking my foodie Twitter friends, GoodShoeDay (whom I have discovered, has a vast collection of cookery books!) came up trumps with the recipe from the 1769 edition, as re-printed by Southover Press in 1997. It’s from the ‘Little Savoury Dishes’ section. You can also find it here, from Google’s library, P264!
I, however, didn’t use that recipe as I didn’t have button mushrooms or cream, and wanted to do it right the first time. So instead, I used tips from my River Cottage mushroom course and simply fried torn mixed mushrooms with olive oil and butter, and a little garlic and thyme tipped in towards the end. Leave the heat as high as you can stand without shaking the pan, then, as they start to brown, you can start to move them around a bit more! Take off the heat and add some crème fraiche. Season, scoop out the rolls (the recipe for which you’ll find here), and dollop the mixture inside. Top with the ‘lid’ and a few fresh herbs and tuck in!