These were so good to have used such humble ingredients as sliced bread. Use really fresh bread.
Source: New York Times Cookbook
Melt butter in medium skillet over medium high heat. Add mushrooms and saute them until softened, 3-4 minutes. Remove from heat and blend in flour. Stir in the cream, return to medium heat and cook, stirring, until the mixture thickens. Remove from heat. Stir in chives and lemon juice. Season with Salt and pepper and let cool.
Remove crusts from bread. Roll each slice with a rolling pin until flat and thin. Spread each slice with some of the mushroom mixture, roll up, and place seam side down on a baking sheet. Brush with additional melted butter. Refrigerate or pack and freeze.
To serve, heat the oven to 400 degrees, and defrost rolls if frozen. Bake rolls, turning occasionlally, for about 15 minutes, until the rolls are golden on all sides. Cut each roll into 3-4 slices, serve warm, not hot.;
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 60 Servings | ||
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Calories: 48 | ||
Calories from Fat: 23 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.5mg | 2 % | |
Sodium 66.6mg | 2 % | |
Potassium 25.7mg | 1 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 48
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