Mushroom Rolls

Directions

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   In a large skillet melt 1/4 c. butter, add onions and curry powder, if
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   using; cook
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   until onions are soft. Add mushrooms and parsley; cook over med-high heat,
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   stirring until moisture has evaporated. Stir in flour until well
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   blended. Add cream;
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   bring to a boil, stirring constantly. reduce heat and simmer for 1 -
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   2 min., or until thickened. Remove from heat, add sherry and
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   seasonings. Let cool; cover and
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    refrigerate until needed.
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    Remove crusts from bread slices. Flatten with a rolling pin, and
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    spread each slice
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    with a thin layer of mushroom mixture. Roll up jelly roll style,
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    starting at narrow
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    end, and secure with toothpicks if necessary. Wrap well and refrigerate for up
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    to 1 day, or freeze fro longer storage.
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    Cut rolls in half. Place on ungreased baking sheet and brush with 1/3 c. melted
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    butter. (if rolls are frozen, thaw completely before brushing with
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    butter) Bake in a preheated oven 425 deg. for 8 - 10 min. or until
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    crisp and golden. About 40.
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    CHOP MUSHROOMS BY HAND, they will be quickly be over
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    processed in a food processor!