Many years ago a friend of mine had invited my mother-in-law and I to her house for tea and served us some delicious mushroom rolls. For those who may not know this, in India (& England) we have “tea time” at 4pm where we typically drink tea as well as nibbling on a snack. And yes, hot tea…many of my friends here have asked me why we drink tea in India when the weather is so hot! I just knew that this is what we did and never gave it another thought until I read an article which then made sense to me about this aspect…when we drink hot tea, we sweat and that in turns cool us off!

So back to the mushroom rolls, it was something we had never eaten before… needless to say I asked for the recipe and have made it ever since, modifying the recipe a bit. I use this recipe for parties as an appetizer or as a side dish along with a meal. It can made ahead and even frozen and reheated before serving. Our favorite dipping sauce is Maggi’s Hot & Sweet tomato chili sauce but they are also great with ketchup.

This recipe was a good cooking lesson for my now 12 year old grand daughter who enjoyed cutting the crusts, rolling the bread and filling them up… and though she likes most vegetables, she says she won’t eat them as she doesn’t like mushrooms!

Note: I did not forget the salt… the other seasonings have enough salt in them so no additional salt is needed.

Ingredients

16-ounce package of sliced mushrooms

2 tablespoons oil

1 large onion, chopped

1 teaspoon garlic powder

1 tablespoon season-all

1 teaspoon McCormick Montreal seasoning

3 tablespoons Worcestershire sauce

1 teaspoon hot sauce (optional)

1 loaf of soft white or wheat bread (regular supermarket brand)

2-3 tablespoons butter

Preparation

Heat oil in a large frying pan, add the onions and cook till the onions are light brown, about 3 minutes.

Add the mushrooms to the pan along with the seasonings, worcestershire and hot sauce.

 Cook on medium heat till the mushrooms are dry. Cool.

Cut the crusts of the slices of bread, and roll each slice flat with a rolling pin.

Add a teaspoon of the mushroom filling on one edge and roll them up.  Spread a little butter on one edge of the bread so when you roll the mushrooms in the bread to the end, the bread sticks. Cut into 3 pieces.

Arrange all the rolls on a baking sheet and bake them at 350 degrees for 20 minutes till they are brown.

Note: The crusts of the bread can be toasted in a warm oven about 250 degrees for 10 – 15 minutes. When they are dry, grind them into breadcrumbs in a food processor or in a plastic bag with a rolling pin.