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Mushroom rolls

Yields1 ServingPreparation1 hrCooking30 minsTotal1 hr 30 mins

An appetizer that will desappear very fast from the serving dish. The rolls are frozen and bake in the oven 15 to 20 minutes before serving.

Rouleaux aux champignons

 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.