4 slices bacon, chopped
1 1/3 cups mushrooms, chopped
3 green onions, chopped
12 slices sandwich bread
¼ tsp salt
¾ cup Wild Rice, cooked
4 oz cream cheese, softened
¼ cup butter or margarine, melted
- In a large frying pan, sauté bacon until tender, but not crisp. Add mushrooms, onion, salt, and pepper, and sauté for an additional 5 minutes. Add Wild Rice and cream cheese, stirring until well mixed. Remove from heat and set aside.
- Remove crusts from bread slices and roll lightly with a rolling pin. Spread about 2 tbsp of mixture evenly on each flattened slice of bread. Roll in a jelly-roll fashion and fasten with wooden picks.
- Place seam side down on an ungreased baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour (They can also be frozen at this stage, but must be defrosted before baking).
- Before serving brush each roll-up with butter or margarine, and bake in a 375*F oven for 18 to 20 minutes, until lightly golden. Remove picks, and cut each roll-up in half. Serve warm.
Makes 24 roll-ups.
Recipe compliments of Shoal Lake Wild Rice