Toasted Mushroom Rolls Recipes

Steps:

• Heat the olive oil in a large sauté pan over medium-high heat. Add the shallot and cook until translucent, about 1 minute. Add the mushrooms and cook, stirring, until they give off their liquid and are golden brown, about 6 minutes. Add the marjoram, garlic and some salt and pepper. Stir and cook for 1 minute more.
• Meanwhile, add the ricotta, Parmesan, lemon zest and juice and salt and pepper to taste to a food processor and process until very smooth.
• Spread the whipped ricotta on the toasted bread. Toss the arugula with salt and pepper. Arrange the mushrooms on the ricotta mixture, then top with the arugula.

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.

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.

Steps:

• Preheat oven to 400F (200C).
• Remove crusts from a few bread slices; set crusts aside for another use.
• Flatten bread slices lightly, with a rolling pin.
• Spread with undiluted soup, then roll up jelly-roll style and secure with a couple of toothpicks.
• Keep making slices until you run out of soup.
• Place rolls on an ungreased baking sheet and brush with melted butter.
• Bake until bread is toasted, about 10 to 15 minutes-- keep an eye on them.

Steps:

• In a large frypan, heat 1 tablespoon of the margarine over medium heat.
• Add mushrooms, onion and sweet pepper; saute for 5 minutes or until tender.
• Add garlic; saute 1 minute more.
• Remove from heat.
• Stir in cheese and basil until smooth.
• Season to taste with salt and pepper, set aside.
• Roll slices of bread lightly with a rolling pin to flatten.
• Spread about 2 tablespoons of the filling on each slice.
• Roll up tightly;fasten with a toothpick.
• Place seam side down on a baking sheet.
• Cover with plastic wrap and chill for 1 hour.
• (Roll-ups may be frozen for up to 2 weeks. Defrost 30 minutes before baking.) Melt the remaining 2 tablespoons of margarine, brush over bread rolls.
• Bake at 400f degrees for 15 to 20 minutes or until golden.
• Remove toothpicks; cut each roll into 3 pieces.
• Serve hot.

Steps:

• Toast the sourdough bread, cut each slice in half, then set aside. Heat a large frying pan with the olive oil. Fry the prosciutto in the pan for about 2 mins on each side until golden and crisp. Break into large pieces and set aside on some kitchen paper.
• Add the butter to the pan followed by the mushrooms. Cook for 2 mins, then add the garlic and crème fraîche. Cook for 3-5 mins more until the mushrooms are soft and lightly coated in the crème fraîche. Stir through a little parsley. Pile up on the toasts and top with the prosciutto and more parsley.