Simple Mushroom Rolls Food

SIMPLE MUSHROOM ROLLS

Steps:

• Preheat oven to 400F (200C).
• Remove crusts from a few bread slices; set crusts aside for another use.
• Flatten bread slices lightly, with a rolling pin.
• Spread with undiluted soup, then roll up jelly-roll style and secure with a couple of toothpicks.
• Keep making slices until you run out of soup.
• Place rolls on an ungreased baking sheet and brush with melted butter.
• Bake until bread is toasted, about 10 to 15 minutes-- keep an eye on them.

TOASTED MUSHROOM ROLLS

Steps:

• Wash, trim and finely chop the mushrooms. Saute them in butter for 3 or 4 mintues. Remove from heat, and blend in the flour. Stir in the cream, and return to medium heat, cooking until the mixture thickens. Remove from heat. Stir in the chives and lemon juice. Season with salt and pepper, and cool.
• Remove the crusts from the bread, and make each slice thin with a rolling pin. Spread each slice with some of the mushroom mixture; roll up and place on baking sheets, seam side down. Brush with additional melted butter.
• Pack and freeze, if desired, or refrigerate.
• To serve, defrost the rolls, if they have been frozen. Preheat the oven to 400 degrees. Toast the rolls on all sides for about 15 minutes, until the rolls are golden. Cut in half and serve warm, not hot.

MUSHROOM AND LEEK SPRING ROLLS

Steps:

• In a hot wok or saute pan add the oil followed by the garlic, ginger and chile. Be careful not to burn. Add the hoisin and briefly saute to get the raw taste out. Add the shiitakes, leeks and bean sprouts. Check for seasoning. Let cool in a strainer and drain well. When cool, add the cilantro, scallions and bean thread. Lay out a lumpia wrapper with corner facing you. Place a small mound at the bottom, moisten edges with eggwash and roll bottom corner towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. Deep fry at 350 degrees until golden brown, about 5 minutes. Serve with mint dipping sauce.
• Mix all ingredients in a small bowl.

MUSHROOM ROLLS

Steps:

• Saute onions and mushrooms in butter until the onions are clear and soft.
• Add cream cheese in chunks.
• Add next 4 ingredients.
• Stir until cheese melts.
• Cool.
• Remove crusts from bread.
• Roll each slice with a rolling pin.
• Spread with mushroom mixture.
• Roll like a jelly roll.
• Brush with butter.
• Freeze.
• To serve.
• Cut each roll in three pieces.
• Arrange on ungreased baking sheet.
• Bake at 400* for 10 to 15 minutes.

VEGETARIAN SAUSAGE ROLLS

Steps:

• Put the mushrooms in a food processor and pulse until they're very finely chopped.
• Put half the olive oil in a large frying pan and add the leeks along with a pinch of salt. Fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan and into a bowl. Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard and fry for another minute, then leave to cool slightly.
• Heat the oven to 200C/180C fan/gas 6. Combine the mushroom mixture with the leeks in a bowl, add the chestnuts, cheese and breadcrumbs. Season lightly to taste (the miso and leeks will add salt, so don't add too much) and work everything together until you have a slightly stodgy mixture.
• Unravel the puff pastry on a floured surface, then roll out so one side measures about 40cm. Push the mushroom mixture down the centre of the pastry. Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 pieces. Lay on a lined baking sheet and brush each one with the beaten egg. Bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating.

VEGAN MUSHROOM AND LEEK ROLLS

Steps:

• Bring a small pot of salted water to a boil, then add farro. Cook until tender, 20 to 30 minutes. Drain well and drizzle with 1 tablespoon olive oil and the vinegar while still warm, tossing to combine. Let the farro cool.
• Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.
• While the farro cooks, prepare the filling: In a large skillet, heat 3 tablespoons olive oil over high heat. Add mushrooms and cook until just tender and golden brown, stirring infrequently so the mushrooms have a chance to sear, 8 to 12 minutes. Lower heat to medium and add remaining 1 tablespoon olive oil, leeks and fennel. Cook until leeks and fennel soften, 8 to 12 minutes. Add thyme, garlic, tomato paste, 1/2 teaspoon salt and pinch of red-pepper flakes, if using, and cook for another minute or until fragrant.
• Add soy sauce to deglaze pan, scraping up the browned bits on the bottom. Transfer mushroom mixture to large mixing bowl and set aside to cool.
• Add cooled farro, almond butter and herbs to mushrooms, and mix well.
• Place the puff pastry dough between two sheets of parchment paper, and roll to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the mushroom mixture, forming it into a long "sausage" running lengthwise on the pastry strip.
• Lightly brush one long edge of the pastry with water (to help seal the dough). Starting with the unbrushed sides of the pastry, firmly fold the pastry over the filling to make long rolls, pinching dough to seal. Place on prepared baking sheet, seam-sides down.
• Bake until the pastry is golden brown, about 35 to 40 minutes. Serve warm.

TOASTED MUSHROOM ROLLS

Steps:

• Clean and chop mushrooms finely.
• Saute for 5 minutes in butter.
• Blend in flour, MSG and salt.
• Stir in cream.
• Cook until thick.
• Add chives and lemon juice.
• Cool.
• Remove crusts from bread slices.
• Roll slices thin with rolling pin.
• Spread with mixture. Roll up.
• *To make at a later time--Pack and freeze (6 dozen fin in a 9 x 13-inch pan).
• When ready to serve, defrost, cut in halves and toast on all sides, turning once, in a 400 degree oven.

MUSHROOM ROLL-UPS

Steps:

• In a skillet, cook bacon, onions and mushrooms until tender.
• Add cheese,combine and set aside.
• Trim crusts from bread and flatten slices slightly with rolling pin.
• Spread each slice with approximately 2 Tbsp of mixture.
• Roll up jelly roll fashion and secure with toothpicks.
• Place seam side down on parchment lined baking sheet.
• Cover and chill for at least 1 hour or freeze in a single layer.
• Place frozen roll-ups in a sealed bag and return to freezer.
• Let frozen roll-ups stand at room temperature for 30 minutes before baking. Brush rolls with melted butter.
• Bake in a 375*oven for 10-15 minutes or until lightly brown.
• Remove toothpicks and slice in half. Serve warm.
• Tip: Use fresh sautéed chopped mushrooms.-.