Mushroom rollups.
Okay, so this is a recipe that's really popular
in my extended family.
It's my Aunt Jean's recipe.
And for this recipe,
she uses regular old,
white mushrooms.
She used to use.
Now she's using cremini,
you know the baby bellas.
And it's funny,
'cuz in the old day the white ones were so expensive,
but now they're so affordable
and they work perfect here.
So what you do is you take the mushrooms
and you chop 'em real fine.
Or, you can throw 'em
in the food processor and just pulse them.
And zap 'em.
Oh, great idea.
All right.
So in this pan,
yes, we like that.
I've got mushrooms.
This is a rather comfort,
comforting dish.
Mushrooms that I chopped up and cooked
in a bunch of butter.
It's very buttery and mushrooms are mostly water.
So they give off a ton of water
and then you cook 'em down
until they get pretty dry like this.
Now my aunt,
this is like a cream sauce.
So we're gonna add a little bit
of flour to my already cooked mushrooms.
And we're gonna cook that up for like three minutes.
I'm not gonna take the whole three minutes,
but the point of cooking it
up for three minutes is to change that raw flower taste.
It's like we're making a cream sauce,
cream of mushroom sauce.
And then-- Your making your own cream
of mushroom soup.
Like, with a little less broth.
Right, correct, correct.
Oh, and let me mention that
when I saw sauteed the mushrooms,
there was salt in there.
It's important to season as you go.
So then I'm gonna add some half and half.
You could use heavy cream.
If you really wanna get decadent,
you can go with 1%.
You can use whatever you have.
It's fine.
'Cuz it's mainly about the mushrooms.
You bring this up to a boil.
You simmer it for a few minutes, again,
to get rid of that raw flour taste.
The taste of paste,
bye bye right?
Right, bye, bye.
And so then you end up with
a filling that looks like this it's really quite thick,
but that is not all.
According to my aunt,
the most important ingredient is
what I'm about to add which are chopped fresh chives.
So that goes in and she's right.
I agree with her.
I won't tell you what I did.
I tried to improve on this recipe.
It was a terrible mistake.
My aunt's recipe is so much better.
Here goes some lemon juice to point the whole thing up,
some pepper,
and then you taste it which is a lot of fun.
And perhaps add a little more salt
and now we're good to go.
However, I'd like to chill this
a bit before I actually make the rolls
because it's quite creamy and loose
and hard to deal with.
So here I have some
that I've just chilled for a little bit in the fridge.
You see how much thicker it is.
Yeah, it gets so, right.
It's so much easier to work with.
Okay, now our bread.
I am using thin sliced white sandwich bread.
You could use whole wheat.
You could use regular thickness.
As I said,
the whole grain doesn't roll out as well.
So I wouldn't use that here.
You only wanna work with a few pieces at a time.
I'm just gonna take one even
to show you the whole process
because it dries out.
So the most important thing is
that the bread be soft.
Okay, so I'm gonna cut off the crust
but I'm gonna save them for crumbs later on.
You could leave 'em on,
but I'm trying to be true to Aunt Jean.
I just pulverize this piece of bread.
By the way
if you're doing,
you know I do about four at a time
so I roll them all
and then I'd put the filling on quickly
and you can see it's set up nicely
so it's easier to work with.
This is so brilliant.
I, I am just amazed.
It's so brilliant.
Isn't it?
I love it.
You go Aunt Jean,
and then you moisten the edges
which makes it,
you know glues it together and then you roll it up tightly.
So, wow wasn't that hard.
Now, one thing that's important though,
is when you get to the seam,
press down hard to make sure you've sealed it.
And then you take the whole thing
and you add it to its brethren,
it's fellow,
you know mushroom roll.
And then you freeze it for about 30 minutes.
So you can cut them in half.
So these guys have all been frozen for 30 minutes.
You freeze 'em for 30 minutes so
that they're easier to cut
in half-- Right so it sets.
Sure. Yes, exactly.
Now, if you want you can go further
and after they've been frozen cut in half throw 'em
into some container in the freezer
and then just take 'em out as you need 'em and bake 'em off.
I just love this.
So here you go.
Look at those guys.
Aren't those,
aren't those yummy looking and you can garnish them
with a little chives.
Just so gorgeous. Yeah.
And I, you know who doesn't love mushroom.
These are just great.
So of course I have to eat one
and tell you just how fantastic they are.
It's buttery goodness.
It's, it's great to make.
I am so upset I can't eat that right now.
(magical music)