Mushroom Rolls

• 1 (24 ounce) loaf white sandwich bread
• 4 tablespoons butter
• 3/4 pound mushrooms, chopped
• 1 small onion, chopped
• 8 ounces cream cheese
• 2 egg yolks
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• peanut oil for frying

1. Remove crust from bread and using a rolling pin, roll each slice flat as possible.
2. Melt the butter in a frying pan and saute the mushrooms and onion for few minutes. Add the cream cheese and blend very well.
3. Add the egg yolks, garlic powder, salt and pepper and cook over low heat until mixture is thick. Place in refrigerator to cool.
4. Spread each slice of bread with mixture and roll up tightly. At this point, either freeze the rolls or fry them at once and then freeze.
5. Lightly coat a heavy skillet with peanut oil and heat until hot but not smoking. Fry the rolls just until light brown on all sides. Drain well on paper towels.
6. Cut each roll into 2 or 3 pieces. When ready to serve, heat in a regular or toaster oven at 325 degrees.

white sandwich bread, butter, mushrooms, onion, cream cheese, egg yolks, garlic, salt, pepper, peanut oil

Taken from www.epicurious.com/recipes/member/views/mushroom-rolls-50011576 (may not work)