homecook
New member
1 loaf sliced white bread, crusts removed
1/2 cup (1 stick) butter
8 oz. fresh mushrooms, finely chopped
Salt
3 T. flour
1 cup light cream
1 T. lemon juice
Using a rolling pin, gently roll out bread slices to about 1/8 inch thickness. Place large skillet over medium low heat and melt 4 T. of butter. Add mushrooms and sauté until soft. Season to taste with salt and sprinkle in the flour, stirring to blend. Add cream and stir for 1 minute, until mixture is slightly thickened. Stir in the lemon juice. Spread equal portions of mushroom mixture on the bread slices and roll up like a jelly roll. Wrap airtight and refrigerate overnight. The next day, preheat oven to 400. In pan or in microwave, melt remaining 4 T. butter. Place rolls, seam side down, on baking sheet and brush with melted butter. Bake until golden, 5 to 10 minutes.
You can make these and keep them in the freezer to have on hand.
I will also add some chopped onion and garlic to the mushroom mixture when sauteing.
Barb
1/2 cup (1 stick) butter
8 oz. fresh mushrooms, finely chopped
Salt
3 T. flour
1 cup light cream
1 T. lemon juice
Using a rolling pin, gently roll out bread slices to about 1/8 inch thickness. Place large skillet over medium low heat and melt 4 T. of butter. Add mushrooms and sauté until soft. Season to taste with salt and sprinkle in the flour, stirring to blend. Add cream and stir for 1 minute, until mixture is slightly thickened. Stir in the lemon juice. Spread equal portions of mushroom mixture on the bread slices and roll up like a jelly roll. Wrap airtight and refrigerate overnight. The next day, preheat oven to 400. In pan or in microwave, melt remaining 4 T. butter. Place rolls, seam side down, on baking sheet and brush with melted butter. Bake until golden, 5 to 10 minutes.
You can make these and keep them in the freezer to have on hand.
I will also add some chopped onion and garlic to the mushroom mixture when sauteing.
Barb
