2 tablespoons margarine, divided
1/4 cup white sugar
1/8 teaspoon salt
1 cup diced celery
3 cups fresh mushrooms, sliced
2 tablespoons lemon juice
1/2 teaspoon dried oregano
2 tablespoons dried thyme
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh thyme, leaves and stems removed
1/4 cup lemon juice
2 tablespoons grated lemon zest
2 tablespoons grated lemon zest
1 teaspoon chopped fresh parsley
1/4 teaspoon grated lime zest
1 teaspoon chopped fresh parsley
1 tablespoon honey
1/2 teaspoon water
1/2 teaspoon dried tarragon
1/4 cup jigger fresh lemon zest
Melt margarine in the top of a double boiler over a medium-high heat. Stirring constantly, cook and stir celery and mushrooms for 10 minutes. Remove the mushrooms and cut celery stalk into 1/4 inch slices.
Add sugar, salt, lemon slices and oregano to the pan. Return the mushroom slices to the pan and stir in thyme, lemon zest and parsley.
Drain the brown sugar and lemon juice into a small bowl. Stir this mixture into the celery mixture. Return the celery mixture to the pan and pour in honey, water, tarragon, lemon zest and lime zest. Cover with plastic wrap and chill overnight in the refrigerator.
While the rolls and sauce are chilling, preheat oven to 350 degrees F (175 degrees C). Lay out 4 rolls of parchment paper. Fold the rolls in half, and sew seam side down. Spread the rolls onto sheets of parchment paper. Place sheeting on a medium baking sheet. Brush the sides of each roll with lemon juice.
Bake 30 minutes in the preheated oven, until golden. Remove from oven and brush with lime zest. Serve warm.