Serve these savoury rolls as a first course with a fresh watercress salad tossed in French Dressing. Mushroom Rolls may also be served as party snacks.
5 oz. butter
1 medium-sized onion, coarsely chopped
8 oz. mushrooms, wiped clean and coarsely chopped
½ teaspoon black pepper
1 tablespoon fresh lemon juice
2 oz. fresh breadcrumbs, soaked in
2 fl. oz. chicken stock
1 tablespoon finely chopped fresh parsley
20 lean bacon slices, rinds removed
In a large saucepan, melt 4 ounces of the butter over low heat. When the foam subsides, add the onion and mushrooms.
Gently simmer, stirring occasionally, for 5 minutes or until the mushrooms are soft. Remove the pan from the heat.
Preheat the grill to high.
Using a slotted spoon, transfer the mushrooms and onion to a large mixing bowl. Add the pepper, lemon juice, bread-crumb mixture and parsley. With a potato masher or fork, mash the ingredients together until they form a paste.
Lay the bacon slices out flat. Spread each slice with a little of the paste. Roll up the bacon slices and thread them on to skewers (about four rolls to each skewer). Place the skewers on the grill rack.
In a small saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and brush the melted butter over the rolls. Place the rolls under the grill and grill , turning frequently, for 6 to 8 minutes, or until the bacon is crisp.
Remove the skewers from the grill and slide the rolls off the skewers on to a warmed serving dish. Serve at once.