Mushroom Ragout in a Bread Bowl

Cut a circle out of the top of each roll, hollow out the inside or just press the insides to the edges to make room for the ragout. Place tops back on and set on a cookie sheet. Put them in a very low oven to warm until the ragout is ready.

In a small saucepan, melt the butter over low heat. Whisk in the flour and cook about 2 minutes, being sure not to let it burn. Slowly whisk in the broth and turn the heat up to medium-low. Throw in the thyme (if using fresh, remove the stem) and cook until it’s thick and creamy. Set aside.

In a skillet, warm some olive oil over medium heat. Cook the mushrooms for about 3 minutes until they are soft and beginning to brown. Add the minced shallots and garlic and cook another minute or two until aromatic and the mushrooms are done. Season with salt and pepper.

Put the sauce back over a low flame. Throw in the cooked pancetta (if using), the mushroom mixture and the minced chervil or parsley. Stir together and heat until warmed through. Spoon into bread bowls and place the tops on. Serve with a delicious fresh salad or soup.