olga_d_ont
Well-known member
Mushroom Rolls
An easy hors d'oeuvre (or snack if there are any leftovers!). Serve the pieces standing upright on a tray. You could use all brown mushrooms in this; chop them finely (a food processor works well). Please use an inexpensive white sandwich bread that can be rolled out very thinly.
3 Tbsp. butter
6 oz. (175 g) brown mushrooms, chopped
4 oz. (125 g) shiitake mushrooms, chopped
1 tsp. finely chopped garlic
1/3 cup whipping cream
1 Tbsp. soy sauce
2 Tbsp. finely chopped parsley
Salt and freshly ground pepper
6 slices white sandwich bread
2 Tbsp. olive oil
1/3 cup grated Cheddar cheese
Preheat oven to 400 F.
Heat butter in a large skillet over high heat. Add brown and shiitake mushrooms and saute for about 2 minutes, or until juices appear.
Add garlic and saute for 2 minutes longer, or until juices disappear. Add cream and soy sauce and continue to cook for about 1 minute, or until cream just coats mushrooms. Add parsley and season well with salt and pepper. Let cool.
Cut crusts of bread. With a rolling pin, roll out each bread slice thinly. Brush one side of bread with oil. Turn slices oiled side down.
Spread about 2 Tbsp. mushroom filling over each bread slice, leaving a 1/2 inch border along side farthest from you. Sprinkle mushrooms with grated cheese.
Roll up bread away from you to enclose filling. Place seam side down on a baking sheet and bake for 5 minutes. Turn rolls and bake for 5 minutes longer, or until bread is golden and cheese melts. Let cool slightly before cutting on diagonal into slices 1 inch thick. Makes about 20 pieces.
Lucy's Kitchen
An easy hors d'oeuvre (or snack if there are any leftovers!). Serve the pieces standing upright on a tray. You could use all brown mushrooms in this; chop them finely (a food processor works well). Please use an inexpensive white sandwich bread that can be rolled out very thinly.
3 Tbsp. butter
6 oz. (175 g) brown mushrooms, chopped
4 oz. (125 g) shiitake mushrooms, chopped
1 tsp. finely chopped garlic
1/3 cup whipping cream
1 Tbsp. soy sauce
2 Tbsp. finely chopped parsley
Salt and freshly ground pepper
6 slices white sandwich bread
2 Tbsp. olive oil
1/3 cup grated Cheddar cheese
Preheat oven to 400 F.
Heat butter in a large skillet over high heat. Add brown and shiitake mushrooms and saute for about 2 minutes, or until juices appear.
Add garlic and saute for 2 minutes longer, or until juices disappear. Add cream and soy sauce and continue to cook for about 1 minute, or until cream just coats mushrooms. Add parsley and season well with salt and pepper. Let cool.
Cut crusts of bread. With a rolling pin, roll out each bread slice thinly. Brush one side of bread with oil. Turn slices oiled side down.
Spread about 2 Tbsp. mushroom filling over each bread slice, leaving a 1/2 inch border along side farthest from you. Sprinkle mushrooms with grated cheese.
Roll up bread away from you to enclose filling. Place seam side down on a baking sheet and bake for 5 minutes. Turn rolls and bake for 5 minutes longer, or until bread is golden and cheese melts. Let cool slightly before cutting on diagonal into slices 1 inch thick. Makes about 20 pieces.
Lucy's Kitchen
Mushroom Rolls
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