Mushroom Rolls

• 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

1. ---
2. In a large skillet melt 1/4 c. butter, add onions and curry powder, if
3. using; cook
4. until onions are soft. Add mushrooms and parsley; cook over med-high heat,
5. stirring until moisture has evaporated. Stir in flour until well
6. blended. Add cream;
7. bring to a boil, stirring constantly. reduce heat and simmer for 1 -
8. 2 min., or until thickened. Remove from heat, add sherry and
9. seasonings. Let cool; cover and
10. refrigerate until needed.
11. ---
12. Remove crusts from bread slices. Flatten with a rolling pin, and
13. spread each slice
14. with a thin layer of mushroom mixture. Roll up jelly roll style,
15. starting at narrow
16. end, and secure with toothpicks if necessary. Wrap well and refrigerate for up
17. to 1 day, or freeze fro longer storage.
18. ---
19. Cut rolls in half. Place on ungreased baking sheet and brush with 1/3 c. melted
20. butter. (if rolls are frozen, thaw completely before brushing with
21. butter) Bake in a preheated oven 425 deg. for 8 - 10 min. or until
22. crisp and golden. About 40.
23. ---
24. CHOP MUSHROOMS BY HAND, they will be quickly be over
25. processed in a food processor!

butter, onions, curry, mushrooms, parsley, flour, light cream, sherry, salt, pepper, bread, butter

Taken from www.epicurious.com/recipes/member/views/mushroom-rolls-50072939 (may not work)