Toasted Mushroom Rolls
1/4 c. butter
1/4 c. finely chopped gr.
1/2 tsp curry powder
2 1/2 c. finely chopped mushrooms
fresh parsley -- chopped
2 Tbsp. flour
2/3 c. light cream
1 Tbsp. sherry or port
1/2 tsp. salt
1/4 tsp. pepper
1 loaf thinly sliced bread
1/3 c. butter
In a large skillet melt 1/4 c. butter, add onions and curry powder,
if using; cook
until onions are soft. Add mushrooms and parsley; cook over
stirring until moisture has evaporated. Stir in flour until
well blended. Add cream;
bring to a boil, stirring constantly. reduce heat and simmer
for 1 - 2 min., or until thickened. Remove from heat, add sherry
and seasonings. Let cool; cover and
refrigerate until needed.
Remove crusts from bread slices. Flatten with a rolling pin,
and spread each slice
with a thin layer of mushroom mixture. Roll up jelly roll
style, starting at narrow
end, and secure with toothpicks if necessary. Wrap well and
refrigerate for up
to 1 day, or freeze fro longer storage.
Cut rolls in half. Place on ungreased baking sheet and brush
with 1/3 c. melted
butter. (if rolls are frozen, thaw completely before brushing
with butter) Bake in a preheated oven 425 deg. for 8 - 10 min. or
until crisp and golden. About 40.
CHOP MUSHROOMS BY HAND, they will be quickly be over
processed in a food processor!
NOTES : For variety use a mixture of white and whole wheat bread.
to FREEZE AHEAD list here
to APPETIZER Index here
to GROWLIES Index here