The City Magazine Since 1975

Toasted Mushroom Rolls

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4 Tbs. unsalted butter, plus melted butter for brushing the rolls
1/2 lb. white mushrooms or more exotic mushrooms, or combination
3 Tbs. all-purpose flour
1 cup light cream or half-and-half
1 Tbs. minced chives
1 tsp. fresh lemon juice
Salt and freshly ground black pepper
20 slices white sandwich bread (the cheaper the better)


Melt butter in a medium skillet over medium-high heat. Add mushrooms and sauté until softened, approximately three to four minutes. Remove from heat and blend in flour. Stir in cream, return to medium heat and cook, stirring, until the mixture thickens. Remove from heat, stir in chives and lemon juice, season with salt and pepper, and let cool.
Remove crusts from the bread. Roll each slice with a rolling pin until flat and thin.
Spread each slice with some of the mushroom mixture, roll up, and place seam side down on a baking sheet. Brush with additional melted butter. The rolls can be sealed in freezer bags and frozen for up to two weeks. (Do not keep in refrigerator.)
To serve, heat the oven to 400°F and defrost the rolls if frozen. Place on ungreased baking sheet and bake, turning occasionally, for about 15 minutes, until the rolls are golden on all sides.
Cut each roll into three or four slices and serve warm, not hot.