Toasted Mushroom Rolls

By BobN

Ingredients

• 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. four
• 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

Preparation

Step 1

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.

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 ungreasd 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