Toasted Mushroom Rolls
Yield
10 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
mushrooms
|
|
| ¼ | cup |
butter
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
garlic
|
*
|
| ½ | teaspoon |
marjoram
|
*
|
| 1 | cup |
light cream (half&half)
|
|
| 2 | teaspoons |
chives
minced |
|
| 1 ½ | teaspoons |
lemon juice
|
|
| 1 | package |
white bread
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
mushrooms
|
|
| 59 | ml |
butter
|
|
| 45 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
garlic
|
*
|
| 2.5 | ml |
marjoram
|
*
|
| 237 | ml |
light cream (half&half)
|
|
| 1E+1 | ml |
chives
minced |
|
| 7.5 | ml |
lemon juice
|
|
| 1 | package |
white bread
|
*
|
Directions
Finely chop mushrooms.
Sauté for 5 minutes in butter.
Blend in flour, salt, garlic and marjoram.
Stir in cream.
Cook until thick.
Add chives and lemon juice.
Cool.
Remove crust from bread and roll each slice flat.
Spread mixture on bread and roll up.
Cut each roll in 3 sections.
Place on baking sheet; toast both sides in 400℉ (200℃) oven for 10 to 15 minutes.
NOTE: May be frozen. Defrost before serving.
