Mushroom rolls
92 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | ounces | Mushrooms |
| ½ | cup | Butter |
| 6 | tablespoons | Flour |
| 1½ | teaspoon | Salt |
| 2 | cups | Light cream |
| 4 | teaspoons | Chopped chives |
| 2 | teaspoons | Fresh squeezed lemon juice |
| 2 | Family size loaf of have bakery slice long way) | |
Directions
Clean and chop fine mushrooms. Saut‚ 5 minutes in butter. Blend in flour, salt, stir in light cream. Cook until thick. Add chives and lemon juice.
Cool mixture.
While mixture is cooling roll bread slices with a rolling pin until flat.
Then cut crest off of the rolled slices. Spread a thin layer of mushroom mixture on each slice and roll like a jelly roll but roll the short way so that the roll will be short but thick. Cut each roll into 4 pieces and place on a Teflon cookie sheet. Bake in a preheated oven at 350 degrees until each slice is golden brown. About 12 to 15 minutes. Yield: about 7 dozen.
Recipe by: : Beth Stepstone
Posted to MC-Recipe Digest V1 #1065 by Carriej999@... on Jan 31, 1998