Bite Size Vegetable Sandwich Rolls

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Bite Size Vegetable Sandwich Rolls

 

10 ounces shiitake mushrooms

4 hard-boiled eggs

1/4 cup diced onion

1/4 cup chopped black olives

1/2 cup soy mayonnaise

2 tbsps. prepared mustard

1/4 cup diced celery

2 tbsps. diced green peppers

2 tsps. prepared horseradish

1/4 tsp salt

4 12-inch flour tortillas

 

De-stem the fresh shiitake mushrooms, blanch for approximately 9 minutes, cool

in an ice bath, drain and cut into small diced pieces. Peel the hard-boiled eggs

and dice. Mix mushrooms and eggs with the rest of the ingredients to create a

sandwich spread. Spread a thin layer of this mixture on to the flour tortillas

and roll up. Cut into half inch pieces and serve.

Yields about 30 servings.