From Sheryl D'souza
Ingredients
4 cups finely chopped mushrooms
1/4 cup finely chopped celery
1/4 cup boiled peas
4 tbsp butter
4 tbsp plain flour
1/2 cup cream
1 egg, beaten
1/4 tsp minced garlic
2 tbsp chopped onion
1/8 tsp pepper powder
1 tbsp lemon juice
10-12 bread slices
Salt as per taste
Method:
- Saute chopped mushrooms in butter for 2-3 min
- Add onion, and saute for 3 mins.
- Let it cool
- Add flour, salt, pepper, garlic cream
- Blend it well
- Cook the mixture till it thickens
- Add peas, celery, lemon juice
- Stir for 2-3 mins
- Let the mixture cool
- Flatten the bread slices with rolling pins
- Spread the mushroom mixture over the slices (in the center)
- Roll up the bread covering the mixture
- Refrigerate for two hour the rolls
- Cut into halves the rolls
- Put butter over the rolls
- Place it in greased baking dish
- Bake at 400 <>supo C for 25-20 mins., till golden brown
- Place it the plate and garnish with shredded carrots and cheese
- Serve with chips
Non Veggies Index
