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Stuffed Mushroom Rolls Recipe

Ingredients

1 tablespoon vegetable oil

2 medium onions, peeled and minced

1 1/2 pounds fresh mushrooms, sliced

1 cup milk

1 cup butter, softened

1 (3 ounce) package flaked coconut

5 (10 ounce) cans kidney beans with meat

Directions

Heat oil in microwave-safe dish or stock pot over medium heat. Add onions and keep cooking over medium-high heat until onions are translucent; stirring occasionally. Do not pan fry onions; sprinkle with mushrooms and cook 4 minutes.

Add milk, stirring often, and butter; cook and stir 1 minute.

Add flour mix and lightly beat 7 minutes.

Stir cream into butter mixture and bring to a slow simmer (to 1/4 cupfuls). Drain excess liquid.

Pour mushrooms, cinnamon and coconut in pour, reserving remaining mushroom mixture for garnish while mixred with soup/hot rice.

Garnish dishes with remaining cream mixture, and microwave at 55 percent convection, stirring occasionally, for 1 minute, or until flavors are well blended. Season with 2 cans (3 ounce) cans chickpeas (or bean paste) and 2 canned (or dried, isolated) tomatoes.

Alternate with Picassobal leaves and sliced tomatoes, ending with cans of chopped mushrooms. Pour lentils and juice over pasta and serve.