Thursday, February 5, 2015
This recipe is from the early 80's. I was working with Beth Kemp in Westhampton Beach. She said her Mom made this recipe and everyone really liked it. You know I had to have the recipe and have made it many times.
I had one can of cream of mushroom soup in the cabinet and next time when I make this I'm going to make the cream of mushroom soup from scratch.
1/2 pound of butter ( you may need a little more)
1 medium size onion- finely chopped
1 pound fresh mushrooms- finely chopped
1 clove garlic- finely minced
1/2 teaspoon onion powder
1/2 teaspoon pepper
3/4 of a can ( of Cream of Mushroom soup
1 large loaf fresh sandwich bread ( I used a white buttery bread)
Paprika for sprinkling
In a large pan melt 1/4 pound of butter and saute the onions until soft- about 8-10 minutes.
Add the mushrooms and the seasonings to the onions and cook for about 10-12 minutes.
Add the soup and continue to cook 5 minutes more.
Remove the crust from the bread and flatten the bread with a rolling pin. Spread the mushroom mixture onto the flatten slice of bread. With a butter knife smooth the mushroom mixture on the slice covering it and roll up. You want to roll the slice lengthwise.
Melt 1/4 pound of butter and dip or spread the melted butter on each roll
Place the mushroom rolls which have been dipped in butter on a large baking sheet .
Sprinkle rolls with paprika
In a 350 degree oven bake for 20 minutes.
Sometimes I put them under the broiler for a few minutes to "brown" them up.
You can freeze the rolls before baking. If so, remove from freezer and thaw 2 hours before baking.