-
1
---
-
2
In a large skillet melt 1/4 c. butter, add onions and curry powder, if
-
3
using; cook
-
4
until onions are soft. Add mushrooms and parsley; cook over med-high heat,
-
5
stirring until moisture has evaporated. Stir in flour until well
-
6
blended. Add cream;
-
7
bring to a boil, stirring constantly. reduce heat and simmer for 1 -
-
8
2 min., or until thickened. Remove from heat, add sherry and
-
9
seasonings. Let cool; cover and
-
10
refrigerate until needed.
-
11
---
-
12
Remove crusts from bread slices. Flatten with a rolling pin, and
-
13
spread each slice
-
14
with a thin layer of mushroom mixture. Roll up jelly roll style,
-
15
starting at narrow
-
16
end, and secure with toothpicks if necessary. Wrap well and refrigerate for up
-
17
to 1 day, or freeze fro longer storage.
-
18
---
-
19
Cut rolls in half. Place on ungreased baking sheet and brush with 1/3 c. melted
-
20
butter. (if rolls are frozen, thaw completely before brushing with
-
21
butter) Bake in a preheated oven 425 deg. for 8 - 10 min. or until
-
22
crisp and golden. About 40.
-
23
---
-
24
CHOP MUSHROOMS BY HAND, they will be quickly be over
-
25
processed in a food processor!
