| San Francisco Mushroom Rolls |
| |
| 1 lb |
|
mushrooms (chopped fine) |
|
| 1/2 cup |
|
butter |
|
| 6 Tbs |
|
flour |
|
| 1 tsp |
|
salt |
|
| 2 cups |
|
light cream |
|
| 2 tsp |
|
lemon juice |
|
| 1 |
|
small onion, minced |
|
| 1/2 |
|
loaves sliced white bread (crusts trimmed) |
|
| 4 Tbs |
|
melted butter |
|
|
|
|
| |
| 1 |
Saute mushrooms and onions in butter
five minutes. Cool slightly. Add flour, salt and blend
well. Stir in cream. Cook, stirring constantly until quite
thick. Add lemon juice and cool. |
| 2 |
With rolling pin, roll bread slices
until they are as thin as pastry. Spread 1 tablespoon
of filling on each slice (enough to cover). Roll up bread
to form a long roll. Space on cookie sheet, seam side
down. |
| 3 |
Refrigerate a few hours or until firm.
Cut each roll into three segments. Brush with melted butter. |
| 4 |
Bake at 400 degrees for 15 minutes or
until nicely brown. |
|
| |
| Servings: 8 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based
on a 2000 calorie diet. |
| Nutrition information
calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount
Per Serving |
|
|
|
| Calories |
|
421.99 |
|
| Calories From Fat |
|
269.07 |
|
| |
|
%
Daily Value |
| Total Fat 30.64g |
|
47% |
|
| Saturated Fat 18.22g |
|
91% |
|
| Cholesterol
86.68mg |
|
28% |
|
| Sodium
605.92mg |
|
25% |
|
| Potassium
358.45mg |
|
10% |
|
| Carbohydrates
30.78mg |
|
10% |
|
| Dietary Fiber 1.95g |
|
7% |
|
| Protein
7.63g |
|
15% |
|
|
|
| |
| Recipe Type |
| Appetizer, Vegetarian |
| |
| Recipe Source |
|
|
