Toast Rolls with Mushrooms >> I call it Mushroom Rolls

by Maryam on November 3, 2010

I wish that the day changes its mind to be 48 hours instead of 24! I’ve heard a lot of people talked/taught/wrote on how you can save time buy planning ahead and organizing what you want to do! Well, I’ve did all that, but for some reasons my problem with time still there! Which I believe that it is a very normal thing! With a full time job(8 hours), and you know, as a human I need to spend another 8 hours sleeping. Even if I’m not that smart in calculations I can conclude that more than two thirds of my day are gone! It is gone without doing the stuff I really want to do (which is other than work), or at least having the time to do what I want/love/dream to do!

Now, when I consider the remaining third I discover I spend almost 2 hours in the gym .. another hour with family .. two for while trying new recipe and so on. And this what I call it a complete exhaustion! I admit my schedule is busy, although I’ve did everything that may help; then I realized that the only solution that really can help, is by adding more hours to the day. In other words expand the day and make it double in duration. I need more time .. I need time to read .. I need time to write .. I need time to watch TV … I need time to relax .. and I need time to go out with friends!

I need time to join a photography course .. I need to learn more about cooking techniques .. I need more time to plan for my future restaurant .. and I need time for myself! And you know what? I doubt that you don’t face the same problem as I do! don’t you?

Wait .. wait this wishful thinking have one condition! The working hours have to stay the same! And the sleeping hours as well!

Toast Rolls with Mushrooms

Adapted from 77 Dishes for the Gourmet “Kuwaiti cookbook”.

What you will need for the rolls

3/4 cup onion, chopped

3 tablespoons olive oil

2 medium size garlic cloves, finely chopped

17 medium sized mushrooms, finely chopped (any kind)

1/2 bouillon cube, low-sodium ( less in salt)

1/3 cup chives, chopped

1/4 teaspoon black pepper, grounded

1/4 teaspoon spice mix powder

1/4 curry powder

A dash of salt

11 slices of bread

Flour, enough quantity to cover the rolled toast

Coarse Japanese bread crumbs, enough quantity to cover the rolled toast

2 eggs, or enough quantity to cover the rolled toast

What you need for the dip

1/2 cup cream cheese spread (Kraft the original or something similar in taste)

3 tablespoons Yogurt

1/4 teaspoon Garlic, finely chopped

1/2 cup Italian pizza tomato sauce

Making the mushroom rolls








3/4 cup onion, chopped

3 tablespoons olive oil

2 medium size garlic cloves, finely chopped

1/2 bouillon cube, low-sodium ( less in salt)

1/3 cup chives, chopped

1/4 teaspoon black pepper, grounded

1/4 teaspoon spice mix powder

1/4 curry powder

A dash of salt








Over medium heat, sauté chopped onions in large skillet till it turns to light brown. Add garlic, bouillon cube, chives, and mushrooms to the onions and stir over medium heat. Then add black pepper, salt, curry, spice mix powder and stir everything together.Leave the mixture to simmer until all the liquid is absorbed.
Process the mushroom mixture coarsely using a food processor. Keep 2 tablespoons of the processed mixture aside to be added into the mushroom dip later.
11 slices of bread Cut the edges of the bread slices. Then roll out the slices to 2mm thick. Spread the cream cheese over the rolled slices using small knife.
Place enough quantity of the processed mushrooms and roll (the cream cheese will help sticking the edges of the bread together)
Cut the stuffed roll into 3 equal pieces and place in clean flat plate. Repeat the same for the remaining.











Flour, enough quantity to cover the rolled toast

Coarse Japanese bread crumbs, enough quantity to cover the rolled toast

2 eggs, or enough quantity to cover the rolled toast











Cover the roll pieces with flour, then dip into egg, and then cover with bread crumbs. When finish, place the roll pieces in the freezer for an hour at least before frying.
Fry the rolls in very hot oil. Serve hot and combined with the following dip.

Making the dip

1/2 cup Italian pizza tomato sauce

1/2 cup cream cheese spread (Kraft the original or something similar in taste)

3 tablespoons Yogurt

1/4 teaspoon Garlic, finely chopped

Mix all the ingredients of the dip together with the 2 tablespoons of mushroom mixture which was reserved previously.
Serve with mushroom rolls

enjoy with love,

Maryam