Toasted Mushroom Rolls

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     1/4  c.   butter
         1/4  c.  finely chopped gr. onions
         1/2  tsp   curry powder (opt.)
       2 1/2  c. finely chopped mushrooms
       1      Tbsp.   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
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    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 med-high heat,
    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.
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    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.
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    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.
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    CHOP MUSHROOMS BY HAND, they will be quickly be over
    processed in a food processor!
     
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    NOTES : For variety use a mixture of white and whole wheat bread.
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