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.
- 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
- Roll out the bread until it is nice and thin and trim off the crusts.
- Melt butter on medium high heat until butter is sizzling.
- Add mushrooms and saute and simmer for 5-7 minutes.
- Meanwhile make a flour paste by combining flour and water.
- Add cream and flour paste to mushrooms, cooking until mushroom mixture is thickened and much of the water has evaporated from the mushrooms.
- Season mushrooms with salt, pepper and Worcestershire Sauce.
- 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.
- Brush rolls with a bit of melted butter.
- Wrap up in saran wrap and place in freezer bag and freeze.
- Remove from freezer one hour before serving to partially defrost.
- Cut each roll into 3-4 pieces while still partially frozen.
- Broil until brown about 5-6 minutes.