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1
In a food processor mince mushrooms in 2 batches.
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2
In a 10-inch non-stick skillet cook shallots in 2 tablespoons butter over moderate heat, stirring, until golden.
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3
Add mushrooms with salt to taste and cook over moderate heat, stirring occasionally, until dark brown and very dry, about 15 minutes.
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4
Add Worcestershire sauce and simmer, stirring occasionally, until sauce is evaporated and mixture is very dry, about 5 minutes.
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5
Remove skillet from heat and stir in Cheddar.
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6
(Filling may be made 3 days ahead and chilled, covered.)
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7
Discard crusts from bread and with a rolling pin flatten each slice into a rectangle.
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8
In a small saucepan melt remaining 3 tablespoons butter.
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9
On a work surface arrange a bread slice with a long side facing you and mound a level tablespoon filling along long side.
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10
Roll up bread jelly-roll fashion.
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11
Arrange roll, seam side down, in a shallow baking pan.
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12
Make more rolls with remaining bread and filling in same manner, arranging in pan in one layer, touching each other, and keeping covered with plastic wrap.
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13
Brush mushroom rolls all over with melted butter and rearrange, seam sides down and barely touching, in pan.
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14
Chill mushrooms rolls, covered, at least 1 hour and up to 1 day.
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15
Preheat oven to 425F.
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16
Bake mushroom rolls in upper third of oven 15 minutes, or until golden.
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17
Halve rolls crosswise and tie a chive around each half.
