| 1 | Crisp, golden bread shells enclose a mouth-wateringly smooth, light filling of mushrooms and fromage frais with herbs. |
| 2 | This starter is a delight - no problem with leftovers here. |
| 3 | Cook the chopped onion in the butter gently for 4-5 minutes until soft and translucent, then turn the heat up and toss in the chopped mushrooms. |
| 4 | Stir-fry so that they are well coated with the butter, and cook for 3-4 minutes until they are crisp and hot. |
| 5 | Turn the heat down and stir in the garlic and parsley. |
| 6 | Cook for a minute or so gently, then add the parmesan. |
| 7 | Beat the eggs thoroughly and scramble them lightly into the mushroom mixture so that they are creamy, then cool. |
| 8 | Mash the fromage frais and combine with the mushroom mixture. |
| 9 | Season to taste and leave to one side. |
| 10 | Cut the rolls in half and scoop out the bread in the middle, leaving the crusts as shells. |
| 11 | Brush with melted butter and crisp in a warm oven for 10 minutes. |
| 12 | Pile the warm mushroom mixture into them and serve at once. |
