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. flour
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
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 ungreased 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!
