The other day I saw a huge box of mushrooms in my market for $2.50. I
pounced. I have a recipe for wonderful finger food/appetizer. It's from the
2nd NYTimes Cookbook (the green one) that came out years ago.
Curried Mushroom Rolls.
1 lb mushrooms, chopped finely (I took ALL the mushrooms and threw them into
my cuisinart, chopped them up finely)
2 tbsp butter (per lb mushrooms)
curry powder (2 tbsp per lb)
chile powder (a dash or to taste)
salt (1 tsp per lb) & black pepper (fresh ground to taste)
lemon juice (1 tbsp per lb)
Cook all until moisture pretty much out of shrooms.
(This mixture is now in my freezer, waiting for the occasion. When it comes,
I will buy cheap bread...)
white bread, as much as you need to do the job!
remove crusts, roll out till fairly thin, butter very lightly, spread other
side with shroom mix, roll them up, place on shallow pan; bake at 425F til
golden brown (about 10 min)
You may have to or want to use wooden toothpicks to hold rolls... I never
do.
A Great New Years Eve treat!
I went overboard on buying mushrooms for the risotto and now have a bunch
sitting in the fridge just waiting for your recipe :-) Please post both, if
it's not too much trouble?
(the rest of thread deleted)
Yum! Thanks for posting this recipe.
ann
gypsy@francomm.com
> The other day I saw a huge box of mushrooms in my market for $2.50. I
> pounced. I have a recipe for wonderful finger food/appetizer. It's from
the
> 2nd NYTimes Cookbook (the green one) that came out years ago.
> Curried Mushroom Rolls.
> 1 lb mushrooms, chopped finely (I took ALL the mushrooms and threw them
into
comes,
> I will buy cheap bread...)
> white bread, as much as you need to do the job!
> remove crusts, roll out till fairly thin, butter very lightly, spread
other
if
