Mushroom Rolls

I’ve made these rolls lots of times when entertaining and never got a chance to post the recipe because, as Sig says, its very difficult to take photos while everyone is waiting to eat. Unless you keep some aside to take photos the next day – but with this recipe there is never anything left over! It’s not the best looking appetizer, but oh-so-delicious!

Mushroom Rolls

1 loaf bread (you could use any type of bread you like – but it must be thinly sliced)
1/2 lb mushrooms, finely chopped
1/4 cup butter
3 tbsp all-purpose flour
3/4 tsp salt
1 cup light cream
1 tsp lemon juice
3 tsp chilli powder (or crushed red pepper)
2 tsp garlic powder (or minced garlic)
1/2 cup cilantro, finely chopped

Saute mushrooms for 5 minutes in butter on medium flame. Blend in flour and salt. Stir in cream. Cook until thick. Add spices, lemon juice and coriander.

Remove crust from bread. (Don’t throw away those beautiful crusts, though. You can toast it in a 350 deg F oven for 5-7 minutes and grind them fine to make breadcrumbs. Breadcrumbs can be stored in an airtight container in a freezer for up to 3 months).

Flatten each slice with a rolling pin. Add a little mushroom mixture on each slice and roll up.

Rolls can be put in Ziploc bags and frozen until ready to serve, or put in fridge until ready to serve if the same day.

When ready to serve, preheat oven to 400 deg F and toast roll for 10 minutes on each side approximately.

When toasted, remove rolls from oven, cut each roll into half and serve hot with a spicy sauce.

Alternatively you can just scoop the mushroom mixture directly onto little bits of toast and serve the traditional mushrooms on toast.

This is off to Mansi, who is hosting this month’s Monthly Mingle: Appetizers and Hors d’oeuvres. Monthly Mingle was originally started by Meeta of What’s for Lunch, Honey? I can’t wait for the round-up and lots more appetizer ideas! 🙂

On Day 14 of the Recipe Marathon, this is what everyone’s up to:
Bhags has a lovely risotto. Ranji has a traditional spice mix. Swati makes chickens smile. DK has some fantastic melt-in-the-mouth bites. Siri did a lovely okra dish and dishes out about the status of the Open Sesame fun fun fun contest! Who could ever refuse Lakshmi’s Hot Chocolate? Valli adds to her valuable LBS. And Raaga rounded it off with a great raspberry dessert.


13 Comments Add yours

  1. Mansi Desai says:

    wow Arundhati, these rolls sure look yummy! I’ve made bread baskets before with a similar method, but this looks like a simpler variation. and mushroom filling sounds great! thanks for sending it to MM gal:)


  2. Jamie says:

    Talk about healthy. These look great. I have left you something on my blog!


  3. Uma says:

    wow, great rolls! looks delicious. I like the tip about storing bread crumbs, thanks!


  4. bee says:

    This comment has been removed by a blog administrator.


  5. bee says:

    you have mail. if you didn’t receive it, please contact me through the contact form at jugalbandi.


  6. ranji says:

    Anu..what a lovely innovative idea…..loved it all the way..rolls look sooooo delcious and what can make it tastier than mushrooms…yummmm 🙂


  7. Divya Vikram says:

    Perfect appetizers Arundati..Have seen rolls with bread and usually they are fried..these seem too good as they are baked


  8. Rachel says:

    I’m not surprised about taking snaps before these delicious stuff get over…


  9. Srivalli says:

    simply wonderful dish!..I remember preparing like this years back!..:)


  10. Arundathi says:

    Mansi – thanks – bread baskets? that sounds great!Jamie – thanks so much for the award! Uma – sure. thanks.Bee – got the email. thanks.Ranji – yes – the mushrooms add a lovely earthy texture to these rolls. they’re yum. Divya – yeah, i’m not a big fan of the deep fried rolls. i tend to bake most stuff!Rachel – Yup, and thanks!Valli – really? i’d love to have your recipe…have you blogged about it?


  11. bhags says:

    the recipe is wonderful, all thought about and planned…..


  12. ambikai says:

    hi maam,i am a new to ur blog, very impressive. instead of deep frying this roll the way u baked the roll its absoultely matching the recipe. Very yummy and also mouth watering recipe. Thank u for sharing ur recipes. One doubt after stuffing the mixture into the bread and will roll the bread is it need to apply water for pasting.I am also from chennai, since i got married now and i am a new to cooking i hve to buy certain… small kitchen accessories for daily cooking. Don’t mistake me i am listing too many items here, really i hve searched ratna stores, but i didn’t get it. Where will get stainless steel measuring cups and spoons, briyani vessel with glass lid(for dum briyani,for 4 to 5 nos in the lid there will be a steamer for dum effect), baking dishes(muffin pan in nonstick, cake moulds, cutlet cutter or cookies cutter or press, rice dumplings tool( for mothak) in plastic? Actually i am hving measuring cups in plastic but its not safe while we using with hot liquid ex: melted ghee. Could u pls tell me where will get these items in chennai? or somewhere else. please reply.


  13. Arundathi says:

    Thanks BhagsAmbikai – Yes, you need to apply water for pasting. Also, the best way to find stuff in Chennai is to go looking for it – a good way to get to know your neighborhood and the city too 🙂 Good Luck. (And Thanks Laks!)


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