Best Simple Mushroom Rolls Recipes

SPINACH MUSHROOM ROLL

Steps:

• Cook spinach in a large pan, with just the water clinging to the leaves after washing, for 5 mins.
• Drain thoroughly and chop finely.
• Place in a bowl and add egg yolks, salt and pepper and nutmeg.
• Mix well.
• In another bowl, whisk egg whites until stiff and fold into the spinach.
• Spread the mixture evenly in a lined and greased 12 X 8 inch Swiss roll tin.
• Cook in a preheated moderately hot oven (200C; 400F) for 10 to 15 minutes until risen and firm.
• While the spinach is baking, heat oil in a pan, add the onions and fry till they are soft.
• Add mushrooms and cook for 2 to 3 minutes.
• Stir in the flour, then gradually stir in the milk.
• Add salt and pepper to taste and simmer for 2 to 3 minutes.
• Sprinkle the cheese over a sheet of greaseproof paper, turn the baked spinach out onto the paper and peel off the lining paper.
• Spread the filling and roll up like a Swiss roll.
• Serve immediately.

TOASTED MUSHROOM ROLLS

Steps:

• Clean and chop mushrooms finely.
• Saute for 5 minutes in butter.
• Blend in flour, MSG and salt.
• Stir in cream.
• Cook until thick.
• Add chives and lemon juice.
• Cool.
• Remove crusts from bread slices.
• Roll slices thin with rolling pin.
• Spread with mixture. Roll up.
• *To make at a later time--Pack and freeze (6 dozen fin in a 9 x 13-inch pan).
• When ready to serve, defrost, cut in halves and toast on all sides, turning once, in a 400 degree oven.

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 BREAD

Steps:

• Preheat oven to 350°. On an ungreased baking sheet, unroll crescent dough into one long rectangle; press perforations to seal. Prick dough several times with a fork. Bake 5 minutes., Meanwhile, in a bowl, toss mushrooms with melted butter; arrange on crust. Sprinkle with cheese and seasonings. Bake 12-14 minutes longer or until crust is golden brown. Cut into 12 pieces.

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.