Here are Olga's Mushroom Rolls from T&T. I've made these a couple times.
They're simple, make ahead, no one guesses that the crust is white bread, and everyone wants the recipe. The recipe uses one loaf of white bread; and when I slice it to bake, I cut each roll into 4 pieces; so each recipe makes more than 48 pieces. Make them ahead and store in the freezer. When ready to serve, I take out as many as I want, slice and put in the oven. For Thanksgiving I baked them at home, wrapped to keep warm, took them cooked across town, and put them directly on the table. You could also rewarm them briefly to crisp them at the hall.
MUSHROOM ROLLS
This hors d"oeuvre is a favorite--you'll eat until it's gone.
1/2 cup chopped onion
1/2 lb. mushrooms, chopped
1/4 cup butter or margarine
8 oz. cream cheese
1/2 tsp. worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
Loaf of white sandwich bread, sliced
butter or margarine for brushing
Put onion, mushrooms and butter into frying pan. Saute until soft and onions are clear.
Add cream cheese in chunks. Add next 4 ingredients. Stir until cheese melts. Let stand until completely cool.
Remove crusts from bread. Roll each slice with rolling pin. Spread mushroom mixture on each slice and roll up as for jelly roll. Brush with melted or soft butter. Place on tray to freeze. Store in plastic bag.
To serve, cut each roll into 3 pieces. Arrange on ungreased baking sheet. Bake in 400 F. oven for 10 to 15 minutes until toasted and hot. Makes 4 dozen.
olgaD
