Mushroom Rolls

Oct 7, 2012 by

These Mushroom Rolls are what one calls an old school recipe.   Apparently, my mom got this tiny treasure from a little old lady who who lived in her apartment building in Cleveland, Ohio circa 1970.   Just look at the ingredients and you’ll soon understand.  Mushrooms, Butter, Cream, White Bread, Flour, Salt, Pepper and Worcestershire Sauce.  I mean when was the last time you flipped through Food and Wine or Bon Appetit and saw a recipe that included white bread (never!).  And you don’t just buy white bread, you buy cheap white bread. But don’t let the cheap white bread deter you.  I almost didn’t make them because I normally refuse to buy white bread.  Seriously.  But then I tried them.  These little bites are beyond delicious.  They have to be to have survived the test of time.  My mother thinks it is the Worcestershire Sauce and it may be.

As my mother taught me, they are perfect appetizer when entertaining a crowd or to pull out of your freezer when you have a smaller crew over like I did last night.  They go fast though so you might want to double, triple or quadruple the recipe because the worst thing that happens is that you have some extra in your freezer for a smaller dinner party.  My twenty month old loved them.  My mushroom hating daughter asked if I could take the mushrooms out so she could just eat the crust 🙂

Now if you seem to have misplaced your roller because you rarely bake (hypothetically speaking, of course), an empty wine bottle will do the trick of flattening that cheap bread marvelously.

Mushroom Rolls
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Bit-size, glorious mushrooms rolls that melt in your mouth.
  • 8-10 slices of white bread
  • ¾ lb mushrooms, chopped in a very small dice
  • 1 stick of butter (1/2 lb)
  • ¼ cup cream
  • 2 tbsp flour
  • 2 tbsp water
  • ½ tsp salt
  • dash of pepper
  • 3 to 4 dashes of Worcestershire Sauce
  • 1-2 tbsp melted butter
  1. Roll out the bread until it is nice and thin and trim off the crusts.
  2. Melt butter on medium high heat until butter is sizzling.
  3. Add mushrooms and saute and simmer for 5-7 minutes.
  4. Meanwhile make a flour paste by combining flour and water.
  5. Add cream and flour paste to mushrooms, cooking until mushroom mixture is thickened and much of the water has evaporated from the mushrooms.
  6. Season mushrooms with salt, pepper and Worcestershire Sauce.
  7. Place about two spoonfuls of mushroom mixture in the center of rolled out bread and roll up the bread and seal with a bit of the mushroom mixture.
  8. Brush rolls with a bit of melted butter.
  9. Wrap up in saran wrap and place in freezer bag and freeze.
  10. Remove from freezer one hour before serving to partially defrost.
  11. Cut each roll into 3-4 pieces while still partially frozen.
  12. Broil until brown about 5-6 minutes.





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  1. Peppy

    how finely do you chop the mushrooms?

  2. Christine

    LOVE this recipe, Julie. So delicious and elegant. I am looking for new appetizer recipes for holiday entertaining, and I will definitely be making these. The fact that they are freezable is a bonus!

  3. I am so excited to try these!! What would happen if I baked rather than broil them high at like 400? Have you tried it?

    • I have not tried baking it. My guess is that you could probably bake them at 400 for about 10-12 minutes. Try it and let me know if that works. Broiling them gets them nice and crispy on top so I have always gone that route!

      • I made them tonight…sort of. I froze all but 2 and broiled them lightly in the toaster oven. They were delish! I made runs to the neighbors with samples and they were a big hit. Will try baking at a later date. Broiling is just nice and fast!

        • Success! Glad to hear that they worked out. But you’ve got me thinking about the baking concept. I’ll reply here if I try it first!

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