Mushroom Rolls


An appetizer that disappears very quickly from the service tray. These rolls can be frozen and placed in the oven 15 to 20 minutes before serving.

If you are fond of exotic mushrooms do not hesitate to use oyster mushrooms or morels.

Servings: 16 or about 96 bites

Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

 2 tbsp (30 ml) butter
 1 ½ cups (375 ml) finely chopped mushroom or chopped in a food processor
 1 clove of garlic, finely chopped
 3 scallions,finely chopped
 1 ¼ cups (310 ml) light cream
 2 tbsp (30 ml) cornstarch
 ½ tsp (2 ml) salt
 ¼ tsp (1ml) ground pepper
 About 24 slices of a square bread sandwich, crusts removed
 Softened butter for spreading

1

Melt butter in a large skillet. Add mushroom and scallion and cook 5 Minutes stirring constantly. Add garlic and cook 1 Minutes.

2

Mix cream with cornstarch with a small whip until no lumps remain, add to skillet, bring to boil, reduce heat and simmer until thickened (the texture will be similar as a cake icing). Add salt and pepper.

3

Flatten each bread slice pressing hard with a rolling pin. Butter each slice and cover with mushroom mixture. Roll each slice ( they will look like small jelly roll ) and freeze seperately on a sheet before placing them in a plastic bag or container.

Rouleaux aux champignons

4

30 minutes before serving, set oven rack in the middle of the oven. Preheat oven at 425 °F (210° C). Take to rolls needed out of the freezer and wait 10 to 15 minutes before cutting. Cut each roll frozen roll in 4 pieces and putthem bread side on a cookie sheet. Cook 15 to 20 minutes or until lightly browned. Serve immediately.

Ingredients

 2 tbsp (30 ml) butter
 1 ½ cups (375 ml) finely chopped mushroom or chopped in a food processor
 1 clove of garlic, finely chopped
 3 scallions,finely chopped
 1 ¼ cups (310 ml) light cream
 2 tbsp (30 ml) cornstarch
 ½ tsp (2 ml) salt
 ¼ tsp (1ml) ground pepper
 About 24 slices of a square bread sandwich, crusts removed
 Softened butter for spreading

Directions

1

Melt butter in a large skillet. Add mushroom and scallion and cook 5 Minutes stirring constantly. Add garlic and cook 1 Minutes.

2

Mix cream with cornstarch with a small whip until no lumps remain, add to skillet, bring to boil, reduce heat and simmer until thickened (the texture will be similar as a cake icing). Add salt and pepper.

3

Flatten each bread slice pressing hard with a rolling pin. Butter each slice and cover with mushroom mixture. Roll each slice ( they will look like small jelly roll ) and freeze seperately on a sheet before placing them in a plastic bag or container.

Rouleaux aux champignons

4

30 minutes before serving, set oven rack in the middle of the oven. Preheat oven at 425 °F (210° C). Take to rolls needed out of the freezer and wait 10 to 15 minutes before cutting. Cut each roll frozen roll in 4 pieces and putthem bread side on a cookie sheet. Cook 15 to 20 minutes or until lightly browned. Serve immediately.

Mushroom rolls

 

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Hello, I’m Micheline. It’s great to have your here at Cooking with Micheline!

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