Toasted Mushroom Rolls

• 1/2 pound white mushrooms or exotic mushrooms like portobello, cremini or shiitake or some combination
• 1/4 cup unsalted butter, plus additional butter for brushing
• 3 tablespoons flour
• 1 cup light cream or half-and-half
• 1 tablespoon minced chives
• 1 teaspoon lemon juice
• Salt and pepper to taste
• 21 slices white supermarket bread (1 or 2 loaves)

1. Wash, trim and finely chop the mushrooms.
2. Saute them in butter for 3 or 4 mintues.
3. Remove from heat, and blend in the flour.
4. Stir in the cream, and return to medium heat, cooking until the mixture thickens.
5. Remove from heat.
6. Stir in the chives and lemon juice.
7. Season with salt and pepper, and cool.
8. Remove the crusts from the bread, and make each slice thin with a rolling pin.
9. Spread each slice with some of the mushroom mixture; roll up and place on baking sheets, seam side down.
10. Brush with additional melted butter.
11. Pack and freeze, if desired, or refrigerate.
12. To serve, defrost the rolls, if they have been frozen.
13. Preheat the oven to 400 degrees.
14. Toast the rolls on all sides for about 15 minutes, until the rolls are golden.
15. Cut in half and serve warm, not hot.

white mushrooms, unsalted butter, flour, light cream, chives, lemon juice, salt, white supermarket bread

Taken from cooking.nytimes.com/recipes/1254 (may not work)