Wild Mushroom Rollups

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Wild Mushroom Rollups

 

 

 

1 Tbsp butter

1/4 cup Vidalia onion -- finely chopped

1 cup assorted wild mushrooms -- finely chopped

1 tsp all-purpose flour

3 Tbsp heavy cream

salt and freshly ground black pepper -- to taste

12 white bread slices -- crusts removed

1/2 cup grated Swiss cheese -- up to 3/4 cup

3/4 cup finely chopped fresh parsley

 

In a large skillet, melt the butter over

medium-high heat.

 

Saute the onion and mushrooms until tender.

 

Add the flour and reduce the heat to low.

 

Cook for 3 minutes.

 

Add the cream and stir until the mixture

thickens.

 

Season with salt and pepper.

 

Cool completely.

 

Arrange the bread slices on a flat work

surface.

 

With a rolling pin, flatten the bread

to about 1/4-1/8 " thick.

 

Spread each slice with a layer of the

mushroom mixture.

 

Sprinkle with grated cheese.

 

Roll up each slice and wrap in plastic.

 

Chill for at least 3 hours.

 

Remove the plastic wrap and slice the

mushroom rolls into 1/4-3/4 " rounds.

 

They will be a little moist and able to

absorb a dipping of each round into the

chopped parsley.

 

 

NOTES : Originally from The

John Rutledge House, Charleston, SC

 

 

 

 

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