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Mushroom Roll Ups (D, TNT)
Source: Ariana's Cooking School in Miami, Florida
Yield: Varies

1/2 lb. mushrooms, cleaned and finely chopped (I use button mushrooms)
1/4 cup butter
3 tablespoons flour
3/4 teaspoon salt
1 cup light cream or half and half
2 teaspoons minced chives (freshly chopped or frozen)
1 teaspoon lemon juice
1 loaf of sandwich bread, crusts removed (very thin works best)
2 tablespoons melted butter

In a large skillet sauté chopped mushrooms in 1/4 cup hot melted butter for about 5 minutes. Stir in flour and salt and blend well. Stir in cream and cook until thick. The mixture needs to be pasty so it won't run on the bread. If you need to add more flour, mix it with some of the liquid separately before adding so there will be no lumps.

Add minced chives and lemon juice. Stir together and set aside.

Roll slices of bread with a rolling pin until very thin. Spread on each slice the mushroom mixture and roll. Place on baking sheet folded side down. Brush each roll with melted butter and toast in a 400°F oven on all sides about 10 minutes. There is no need to turn them.

Note that you can freeze these before cooking them. Then all you would do is take them out of freezer, brush them with butter and cook from frozen for a few extra minutes.

If serving as appetizers, cut them after cooking.

Poster's Notes:
These aren't exactly crepes but they are so wonderful and very simple to make.

Posted by Laura Schwartz

Nutritional Info Per Serving: N/A