Toasted Mushroom Rolls - cooking recipe

Ingredients

1/2 lb mushroom
1/4 cup butter
3 tablespoons flour
1/4 teaspoon msg
3/4 teaspoon salt
1 cup light cream (half&half)
2 teaspoons minced chives
1 tablespoon lemon juice
24 slices pepperidge farm family sized loaf white bread (2lb loaf)

Preparation

Clean and chop mushrooms finely.
Saute for 5 minutes in butter.
Blend in flour, MSG and salt.
Stir in cream.
Cook until thick.
Add chives and lemon juice.
Cool.
Remove crusts from bread slices.
Roll slices thin with rolling pin.
Spread with mixture. Roll up.
*To make at a later time--Pack and freeze (6 dozen fin in a 9 x 13-inch pan).
When ready to serve, defrost, cut in halves and toast on all sides, turning once, in a 400 degree oven.