Besides being a vegetarian, I am embarrassingly picky about food. Especially when it comes to texture. My mom makes this appetizer called Toasted Mushroom Rolls. It's a very 1950's dish and by far my most favorite thing ever. One time my mom decided to jazz it up by adding chives to it AND OH MY GOD did I not have the biggest fit. Who would ruin such a perfect creation by adding GREEN STRINGY THINGS! I acted like I had just swallowed pond scum and practically threw myself to the ground in horror. Did I mention I was a teenager? Perhaps an overly dramatic teenager? I made my mom promise NEVER to deface Toasted Mushroom Rolls ever again in that way. I then asked her to say 20 Hail Mary's to also get God's forgiveness for such a mortal sin (okay not really).
Looking back, yes, I am embarrassed by my temper tantrum over the Toasted Mushroom Roll debacle. But dammit, it is a tasty appetizer and always a big hit whenever I make it. Because I am a kind and generous human being, I will share this recipe:
Perfect Toasted Mushroom Rolls
Clean and Chop fine ½ lb mushrooms
Saute for five minutes in ¼ cup butter
Blend in 3 tablespoons flour
Stir in 1 cup light cream
Cook until thick.
Add 1 teaspoon lemon juice
Let mixture cool.
Remove crust from1 family-size loaf sliced, fresh white bread
Roll slices thin with rolling pin.
Spread mixture on bread
Roll mixture in bread like a cigar (or a doobie for those who well, you know)
Pack and freeze if desired.
When ready to serve, defrost, cut each roll in half, and toast on all sides in 400 degree F oven until toasted.
I suppose you could add chives but that would be wrong and I wouldn't be so happy with you.