1/2 lb. mushrooms
1/4 c. butter
3 tbsp. flour
3/4 tsp. salt
1 c. light cream
2 tsp. minced chives
1 tsp. lemon juice
1 lg. loaf white bread, crusts removed

Clean and finely chop mushrooms. Saute for 5 minutes in butter. Blend in flour and salt. Stir in cream and cook until mixture thickens. Add chives and lemon juice. Cool.

Flatten bread slices with rolling pin. Spread each slice with mushroom mixture and roll up jelly roll style. When ready to serve, cut each roll in half and toast on all sides in 400 degree oven until light brown. Freezes well.

Makes 3 1/2 dozen.