Toasted Mushroom Rolls

These little mushroom rolls are the kind of retro appetizer that disappears from the platter before anything else. Finely chopped mushrooms sauteed in butter with garlic and marjoram get thickened with flour and cream into a rich, spreadable filling. A hit of lemon juice and minced chives brighten everything up.

The technique is clever: slices of white bread get their crusts trimmed and are rolled flat with a rolling pin, turning each slice into a thin, pliable wrapper. The mushroom filling spreads across, you roll it up tight, cut each roll into three bite-sized pieces, and toast them in a hot oven until crispy and golden on all sides.

The cream and flour make a thick paste that stays put inside the rolls instead of leaking out during baking. That’s what separates these from messy appetizers where the filling ends up on the baking sheet.

Pro Tips

• Chop the mushrooms as fine as you can. Large pieces won’t spread evenly and make the rolls hard to roll tight.
• Roll the bread slices firmly with a rolling pin. They need to be thin and flexible or they crack when you roll them around the filling.
• Cool the filling completely before spreading. Hot filling softens the bread too much and makes it tear.
• These freeze beautifully. Assemble, freeze on a sheet pan, then bag them. Toast from frozen, adding a few extra minutes.

Variations

• Add a tablespoon of sherry or white wine to the mushroom mixture while sauteing for more complexity.
• Use a mix of wild mushrooms (cremini, shiitake, oyster) for a deeper, earthier flavor.
• Brush the assembled rolls with melted butter before toasting for an extra golden, rich crust.