Yield: 8 servings
|8||Large slices of bacon|
|2 cups||Finely chopped mushrooms|
|2 tablespoons||Marg. or butter|
|1||Lg. onion, minced|
|1 cup||Soft white bread crumbs|
|2 tablespoons||Chopped fresh parsley|
|½ teaspoon||Chopped fresh thyme, or 1/4|
|Ts dried thyme|
|½ teaspoon||Chopped fresh sage, or 1/4|
|⅓ cup||Chopped walnuts|
|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