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Park Avenue Potluck Virtual Dinner Party–Warm Mushroom Rolls

Warm Mushroom Rolls

Makes 60 rolls

1 medium onion, chopped
1 shallot, chopped
3 tablespoons chopped flat-leaf parsley leaves
12 ounces white mushrooms
7 tablespoons unsalted butter
1½ tablespoons heavy cream
2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper

1-pound loaf firm sandwich bread (about 15 slices)

1. Place the onion, shallot, and parsley in a food processor and pulse until finely minced. Remove from the processor, place the mushrooms in the food processor, and pulse until finely chopped.

2. Melt 2 tablespoons of the butter in a large skillet over medium heat, add the mushrooms, and sauté until lightly browned and no liquid remains in the pan. Transfer to a bowl. Add 1 tablespoon of the butter to the pan, then add the onion mixture and sauté until it starts to color. Add to the mushrooms in the bowl and mix with the cream and Worcestershire sauce. Season with salt and pepper. Preheat the oven to 375 degrees Fahrenheit.

3. Remove the crusts from the bread.  Use a rolling pin to roll each slice flat.  Place a heaping tablespoon of the mushroom filling over one side of the bread, then tightly roll up the bread with the filling.  Melt the remainin butter.  Use some of the butter to brush a foil-lined baking sheet.  Place the rolls seam-side down on the baking sheet.  Use the remaining butter to brush on the mushroom rolls.  

4. Place in the oven and bake for about 25 minutes, until the bread is lightly toasted.  Use a serrated knife to cut each roll in 4 pieces, arrange on a platter, and serve.

**The finished hors d’oeuvres can be made in advance and reheated for about 10 minutes at 325 degrees Fahrenheit.