3/4 c. chopped nuts
1 tsp. Loma Linds Savorex (or 2 tbsp. soy sauce)
1/4 tsp. salt
1/4 tsp. sage
1 pie crust
1 tbsp. minced onion
1 (4 oz.) can mushrooms
Dash of garlic salt or powder
1 1/2 c. bread crumbs
1 c. thick white sauce

Mix all ingredients except pie crust. Roll out oiled pie crust to 8 x 18 inch rectangle. Spread mixture over crust and roll into 1 long roll. Cut long roll into 1 1/2 inch lengths with flap under. Bake at 350 degrees for 20 to 25 minutes.

Servings: 12 rissoles.