Toasted Mushroom Rolls
(By Marian Burros, The New York Times)
(Yield: 42 rolls)
These can be prepared ahead and frozen for two weeks or refrigerated for two days.
½ lb. white mushrooms or exotic mushrooms like Portobello, cremini or shiitake or some combination
¼ cup unsalted butter, plus additional butter for brushing
3 Tbs. flour
1 cup light cream or half-and-half
1 Tbs. minced chives
1 tsp. lemon juice
Salt and pepper to taste
21 slices white supermarket bread (1 or 2 loaves)
Wash, trim and finely chop the mushrooms. Saute them in butter for 3 to 4 minutes. Remove from heat and blend in the flour. Stir in the cream and return to medium heat, cooking until the mixture thickens. Remove from heat. Stir in the chives and lemon juice. Season with salt and pepper, and cool.
Remove the crusts from the bread and make each slice thin with a rolling pin. Spread each slice with some of the mushroom mixture; roll up and place on baking sheets, seam side dowkn. Brush with additional melted butter.
Pack and freeze, if desired, or refrigerate.
To serve, defrost the rolls, if they have been frozen. Preheat the oven to 400 degrees F. Toast the rolls on all sides for about 15 minutes, until the rolls are golden. Cut in half and serve warm, not hot.