Mushroom Rolls Recipes

TOASTED MUSHROOM ROLLS

Steps:

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

MUSHROOM ROLL-UPS

Steps:

• In a skillet, cook bacon, onions and mushrooms until tender.
• Add cheese,combine and set aside.
• Trim crusts from bread and flatten slices slightly with rolling pin.
• Spread each slice with approximately 2 Tbsp of mixture.
• Roll up jelly roll fashion and secure with toothpicks.
• Place seam side down on parchment lined baking sheet.
• Cover and chill for at least 1 hour or freeze in a single layer.
• Place frozen roll-ups in a sealed bag and return to freezer.
• Let frozen roll-ups stand at room temperature for 30 minutes before baking. Brush rolls with melted butter.
• Bake in a 375*oven for 10-15 minutes or until lightly brown.
• Remove toothpicks and slice in half. Serve warm.
• Tip: Use fresh sautéed chopped mushrooms.-.

SIMPLE MUSHROOM ROLLS

Steps:

• Preheat oven to 400F (200C).
• Remove crusts from a few bread slices; set crusts aside for another use.
• Flatten bread slices lightly, with a rolling pin.
• Spread with undiluted soup, then roll up jelly-roll style and secure with a couple of toothpicks.
• Keep making slices until you run out of soup.
• Place rolls on an ungreased baking sheet and brush with melted butter.
• Bake until bread is toasted, about 10 to 15 minutes-- keep an eye on them.

MUSHROOM ROLLS

Steps:

• Saute onions and mushrooms in butter until the onions are clear and soft.
• Add cream cheese in chunks.
• Add next 4 ingredients.
• Stir until cheese melts.
• Cool.
• Remove crusts from bread.
• Roll each slice with a rolling pin.
• Spread with mushroom mixture.
• Roll like a jelly roll.
• Brush with butter.
• Freeze.
• To serve.
• Cut each roll in three pieces.
• Arrange on ungreased baking sheet.
• Bake at 400* for 10 to 15 minutes.

BACON MUSHROOM ROLL-UPS

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In the same skillet, saute onion in drippings until tender. Transfer to a small bowl; add the cream cheese, mushrooms and bacon. Stir until blended., With a rolling pin, flatten bread slightly; spread each slice with 4-1/2 teaspoons filling., Roll up from a long side and secure with a toothpick. Place seam side down in two ungreased 15x10x1-in. baking pans; brush with butter., Broil 4 in. from the heat for 3-4 minutes or until golden brown. Discard toothpicks.

TOASTED MUSHROOM ROLL-UPS

Steps:

• In a large frypan, heat 1 tablespoon of the margarine over medium heat.
• Add mushrooms, onion and sweet pepper; saute for 5 minutes or until tender.
• Add garlic; saute 1 minute more.
• Remove from heat.
• Stir in cheese and basil until smooth.
• Season to taste with salt and pepper, set aside.
• Roll slices of bread lightly with a rolling pin to flatten.
• Spread about 2 tablespoons of the filling on each slice.
• Roll up tightly;fasten with a toothpick.
• Place seam side down on a baking sheet.
• Cover with plastic wrap and chill for 1 hour.
• (Roll-ups may be frozen for up to 2 weeks. Defrost 30 minutes before baking.) Melt the remaining 2 tablespoons of margarine, brush over bread rolls.
• Bake at 400f degrees for 15 to 20 minutes or until golden.
• Remove toothpicks; cut each roll into 3 pieces.
• Serve hot.

VEGETARIAN SAUSAGE ROLLS

Steps:

• Put the mushrooms in a food processor and pulse until they're very finely chopped.
• Put half the olive oil in a large frying pan and add the leeks along with a pinch of salt. Fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan and into a bowl. Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard and fry for another minute, then leave to cool slightly.
• Heat the oven to 200C/180C fan/gas 6. Combine the mushroom mixture with the leeks in a bowl, add the chestnuts, cheese and breadcrumbs. Season lightly to taste (the miso and leeks will add salt, so don't add too much) and work everything together until you have a slightly stodgy mixture.
• Unravel the puff pastry on a floured surface, then roll out so one side measures about 40cm. Push the mushroom mixture down the centre of the pastry. Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 pieces. Lay on a lined baking sheet and brush each one with the beaten egg. Bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating.