Delicious simplicity.
A friend brought these to a party and I loved them so much that I demanded the recipe. I couldn't believe how easy they are... they make for a perfect quick appetizer.
There are three ingredients: mushrooms, cream cheese, and crescent rolls. Okay, four if you include salt. It would be very easy to spice up the mushrooms (garlic salt? sage? cajun seasoning?), but they're really good just plain, and they make for good contrast if you're serving other food with stronger flavors.
If you have the time to roll each crescent triangle separately, you'll have cute smaller rolls than the ones I made. If you do this, you'll end up using less filling and therefore you will probably need three cans of crescent rolls. The easy route, as pictured here, is to mush together two crescent triangles into a rectangle and just fold it over a big heap of the filling. I tuck the messy ends together and make that the bottom of the roll.
Note to self: Pink backgrounds do not flatter the food.
The Recipe:
2 cans crescent rolls
8 oz mushrooms, finely chopped
pinch salt
1 package cream cheese
- Saute mushrooms in olive oil over medium-high heat for about 10 minutes, until moisture has evaporated.
- Season mushrooms with salt (and other seasonings?) to taste.
- Mix mushrooms with cream cheese
- Press together two crescent triangles at a time into a rectangle and place a dollop of mushroom filling in the center. Roll the top over, seal the ends, and place the sealed end down on a cookie sheet lined with parchment paper.
- Bake rolls at 400 degrees for 15-20 minutes, until lightly browned.
The Verdict:
Overall grade: B+
Overall reason: Not healthy, but super easy and they taste good.
Time to prepare: 40 minutes
Husband quote: (I don't recall any interesting quotes on these, but it is notable that he eagerly devours them until they're gone, since he doesn't usually like mushrooms. I suppose when you slather them in cream cheese and bake them in a crescent roll, they're palatable to anyone.)
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