Mushroom Roll-Ups AKA Rolled Mushroom Canapés

Here's another tasty dish that gets baked rather than fried.  I love that!  This is from The Artists' and Writers' Cookbook: A Collection of Stories with Recipes.  It's vegetarian though not vegan, and is a butter-lover's delight.  I think my arteries groaned (but my tastebuds sang) when we ate this for dinner.

This is a recipe from Patricia Marx, who is/was? a staff writer for the New Yorker.  She says her parents (mum, I bet) used to make these for parties as canapés, each roll-up sliced into three.  Mine turned out quite small enough so I just left them whole.  Dunno what the ooze is on top in the photo - just the mushroom-y filling I guess.

Soft, white bread brings to mind sneaking out to the kitchen late at night when I was a child/teen, grabbing a couple of slices, buttering them liberally on both!! sides to then slap them into the toaster (the one with hinged doors, not pop-up), and toasting them till the butter ran into the bread.  Risking a fire in the kitchen as the butter dripped into the hot, orange filaments.  Pulling them out and burning your fingers ...  Greasy, buttery, salty, delicious ...

baked and ready to eat

Serves 3-4 as dinner with a side; several more as canapés

ingredients: 

Filling: 

225g./8 oz mushrooms (you choose the sort; I used cup mushies), finely chopped

1/4 cup chives and spring onions, chopped - see Notes

a happy handful of parsley, finely chopped

Black pepper, half a dozen grinds maybe?

a biiiig pinch of sea salt flakes

1 tsp gochugaru or chilli powder of your choice (optional)

3 Tbs butter

************

10 slices of soft white bread (not something I ever eat normally)

Butter at room temp. - how much?  I can't really say; just slather it on to your liking

Sour cream - also hard to say how much!?  see Notes

1/3 cup Parmesan cheese, grated, tho' you can use more of course :=)

Extra chopped parsley for strewing over the roll-ups

Method:

Trim the crusts off your bread, and flatten them with a rolling pin till reaaaallly thin (till you worry about them, says Patricia)

Then slather each piece of bread with butter on one side, and then spread sour cream lightly (or heavily as you please) over the butter

Make the filling by placing the ingredients into a frypan/skillet and gently sautéing for about five or so minutes till cooked down and tender

Spoon a tablespoonful of this mixture onto each of the flattened bread slices

Spread it out a bit, then roll the bread up like a happy little cigar; keep going till all the slices are rolled up (or like a poster of the Last Supper, says Patricia)

Place them on a lined baking tray, seam side down; dollop on some butter, and sprinkle over the cheese and parsley

Bake for 30-35 minutes at 190C/375F till golden and crispy

Serve with salad and relish of your choice

Notes:

I used light sour cream; say around 100 mL (maybe 120 mL) 3.4 - 4 oz

I may have used more than 1/4 cup of the herby things!  Looks like I used half a punnet of chives and 3 of the spring onions

gather your ingredients

cut off your crusts!

into the frypan/skillet for sautéing

cook down your filling for a few minutes till tender

slather on the butter and sour cream and spoon on the filling

roll 'em up, place on the paper-lined tray, dollop on butter, and throw on the Parmesan

baked till crispy and golden

oozy, buttery and mushroom-y!

Sherry M.