These mushroom rolls are epically good…picture this: a beautiful red and gold platter, filled to the brim with scrumptious little rolls, cooked to golden perfection, piping hot and the perfect bite size….can you see them??? Can you picture them?
Good because the first time we attempted to write this post, we only managed to get a picture of the empty platter! We forgot to take photos, and by the time we remembered (a whopping ten minutes later), the platter was empty…
That’s how tasty these beauties are…and you can make ahead …and they freeze like a dream!
We double the recipe usually so we can freeze half and serve half…of course we didn’t follow our habit that particular time or we could have thrown another batch in the oven…but no such luck…
Worcestershire Mushroom Rolls
Makes 28 hors d’oeuvres
3/4 pound mushrooms, trimmed and quartered
1/4 pound shallots (about 3) , minced
1/4 cup Worcestershire sauce
5 tablespoons butter
1/4 cup grated cheddar (we used sharp white)
14 very thin slices firm white bread (we used Pepperidge Farm thin sliced white bread)
In a food processor mince mushrooms in two batches. In a 10 inch skillet (non stick) cook shallots in 2 tablespoons butter over moderate heat, stirring until golden. Add mushrooms with salt to taste and cook over moderate heat, stirring occasionally, until dark brown and very dry. About 15 minutes.
Add Worcestershire sauce and simmer, stirring occasionally, until sauce is evaporated and mixture is, again, very dry. About 5 minutes. Remove skillet from heat and stir in cheddar. (Filling may be made 3 days ahead and chilled, covered.)
Discard crusts from bread and with a rolling pin, flatten each slice into a rectangle. In a small saucepan, melt remaining 3 tablespoons butter.
On a work surface, arrange bread slice with long side facing you and mound a level tablespoon of filling along long side. Roll up jellyroll-fashion. Arrange roll seam side down on shallow baking pan. Fill remaining bread slices in same fashion, arranging in pan in one layer, touching each other.
Brush rolls all over with melted butter and rearrange seam sides down and barely touching in pan. Chill mushroom rolls, covered, at least 1 hour and up to 1 day.
Preheat oven to 425 degrees.
Bake rolls in upper third of oven for 15 minutes or until golden. Halve rolls crosswise and serve.
And surprise!!! We had the pleasure of making a more recent batch, so this time we took a few pics to seal the deal!!
Mushrooms all chopped and prepped…
Trimmed and ready to be thinned…
Rolled up and ready to go…
The finished product…vanishing before our eyes (again)
We cut this recipe out of an old Gourmet or Bon Appetit magazine. We can’t remember which, so we are going to give both credit.
We find these to be a go-to as a holiday (or any time) appetizer. They are elegant and easy…because belles rarely have extra time just layin’ around. Just sayin’