Yield: 8 servings
Measure | Ingredient |
---|---|
8 \N | Large slices of bacon |
2 cups | Finely chopped mushrooms |
2 tablespoons | Marg. or butter |
1 \N | Lg. onion, minced |
1 cup | Soft white bread crumbs |
2 tablespoons | Chopped fresh parsley |
½ teaspoon | Chopped fresh thyme, or 1/4 |
\N \N | Ts dried thyme |
½ teaspoon | Chopped fresh sage, or 1/4 |
\N \N | Ts. dried |
⅓ cup | Chopped walnuts |
\N \N | Salt and pepper to taste |
2 tablespoons | Vegetable oil |
Preheat the oven to 375. Melt margarine in skillet, add the onion and cook gently for about 5 minutes until soft and lightly colored.
Add the mushrooms to the skillet and cook for a further 2 minutes, then remove from heat. Stir the bread crumbs into the skillet with half the parsley, the thyme, sage, walnuts and seasoning to taste.
Stretch out the bacon slices on a board and flatten them with the back of a knife. Divide the mushroom mixture into 8 portions. Place a portion on each bacon slice and roll up like a jelly roll. Secure the end of each roll with a toothpick. Arrange the bacon rolls in a single layer in a heatproof dish, spoon the oil over evenly, and bake in the oven for 20-25 minutes. Remove the toothpicks and arrange the rolls on a warmed serving dish. Sprinkle with the remaining parsley and serve at once.
Posted by Florence Thompson
Submitted By FLORENCE THOMPSON On 01-08-95