1/2 lb. raw mushrooms, finely chopped
1/4 c. very soft butter
3 tbsp. flour
3/4 tsp. salt
1 c. light cream
2 tsp. minced chives
1 tbsp. lemon juice
Large loaf of sandwich bread, with crusts removed

Saute mushrooms in butter for 5 minutes. Blend in flour and salt. Stir in cream, chives and lemon juice. Stir until it starts to thicken. Cool.

Roll bread slices flat with rolling pin. Generously spread mushroom mixture on bread slices. Roll up and secure with a toothpick. Can be frozen at this point. When ready to bake, at room temperature, cut each roll in half and bake 10 minutes or until brown.