Mushroom Rounds

Mushroom Rounds


Servings: 40 bites


Butter
1 1/2 cups [125 mL] finely chopped mushrooms
1/2 sweet green pepper, finely chopped
5 green onions, finely chopped
Chopped parsley, to taste
Salt and pepper, to taste
Garlic salt, to taste
1 cup [250 mL] cream
[15 % m.s.g.]
1 tablespoon [15 mL] cornstarch diluted into 1 tablespoon [15 mL] water
Fresh bread slices



Cook chopped mushrooms, green pepper and green onions in melted butter; mix in parsley, salt, pepper and garlic salt.
Stir in cream.
Mix in cornstarch/water mixture; stir until of mayonnaise consistency [if needed, add more cornstarch/water mixture].
Refrigerate for 1 hour.
Remove crusts from slices of bread; flatten slices with a rolling pin.
Butter bread slices; spread with mushroom mixture.
Roll bread slices; secure with toothpicks.
Slice rolls; bake slices into a preheated 400°F [200°C] oven for 10 minutes.
Stuffed rolls can easily be frozen, before slicing.