For those that want to know what the famous Mushroom Rolls a la Frances Dorkin are like…here is the recipe, SLIGHTLY cleaned up by the revised version of the cookbook (no MSG, for instance!). The original ELEGANT BUT EASY book is copyright 1960…so bring yourself back to the Kennedy era, the Rat Pack, ashtrays on the table and pillbox hats. Toasted Mushroom Rolls The changes in this recipe are minimal, but do take advantage of the fact that today cultivated wild mushrooms are available all over. The wild mushrooms add more flavor to the rolls, but the rolls are also superb with white button mushrooms. Oh yes. The MSG has been eliminated, but the white bread should be the spongy white stuff we used to roll into spitballs. The bread has to be very soft to roll well. 1/2 pound white mushrooms or exotic mushrooms like portobello, cremini, shiitake, or some combination 4 tablespoons (1/2 stick) unsalted butter, plus melted butter for brushing 3 tablespoons flour 1 cup light cream or half-and-half 1 tablespoon minced chives 1 teaspoon lemon juice Salt and freshly ground pepper to taste 21 slices white bread (two 16-ounce loaves), crusts removed 1. Wash, trim, dry, and finely chop the mushrooms. SautÈ them in 4 tablespoons hot butter for about 3 or 4 minutes. Remove from the heat and blend in the flour. Stir in the cream and return to the heat, cooking until the mixture thickens. Remove from the heat. Stir in the chives and lemon juice. Season with salt and pepper. Let cool. 2. With a rolling pin, roll the bread slices thin. Spread each slice with some of the mushroom mixture; roll up and place, seam side down, on cookie sheets. Brush with additional melted butter. Leave on the cookie sheets and freeze, if desired, or refrigerate. After they are frozen or chilled, they can be removed from the sheets and stored in a plastic bag, if desired. 3. To serve, let the frozen rolls defrost; preheat the oven to 400 degrees. Toast on all sides for about 15 minutes, until the rolls are golden. Cut in half and serve warm, not hot.
Posted on: Mon, 24 Nov 2014 00:38:03 +0000
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