Vintage Cookbook Exploration #5 Mushroom Roll & Fudge Fail

Mushroom Roll

1 Pint Fresh Mushrooms
2 Tablespoons Butter
1 Tablespoon Lemon Juice
2 Tablespoons Flour
1/3 Cup Half and Half (of course I used Heavy Cream instead)
3 Tablespoons Sherry (didn't have any so I didn't use it)
1 teaspoon onion juice (I just finely chopped onion with mushrooms and added a dash of granulated garlic powder)
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Paprika
10 Slices White Bread (of course I didn't use white bread and I left the crust on)

Finely chop mushrooms (I used Ninja..it was almost a paste so pulse a few times with onion)
Saute in Butter. Add remaining ingredients and simmer 5 minutes.

Take Bread and roll between towels with a rolling pin to flatten. Spread 1 Tablespoon Mushroom mixture over each slice of bread (I may have used a bit more). Cut bread in half and roll jelly roll style. Place on cookie sheet, brush with melted butter and bake 350 degrees for 3 or 4 minutes. This puts a nice little crispness to the outside.

I tried some without cutting the bread in half. I also tried baking them right side up so you see the jelly roll and a I tried one on their sides to see which one might fair better. Either way works.

Here's the recipe for the fudge that bombed on me because I didn't know I had INSTANT pudding:

Easy Chocolate Fudge

1/2 Cup Butter
2 4 oz packages Chocolate Pudding (Not instant)
1/2 Cup Milk
1 Pound Box Confectioner's Sugar Sifted (I haven't sifted in years)
2 teaspoons Vanilla
1/2 Cup Chopped Walnuts

Melt Butter in saucepan. Add pudding and milk. Heat to boiling point. Boil 1 minute, stirring constantly. Remove from heat. Beat in confectioners sugar. Stir in vanilla and walnuts. Pour into buttered 10x6x1-1/2" baking dish. Garnish with walnut halves. Chill fudge before cutting into 1-1/2" squares. Makes about 24 squares.

If you've read this far, God Bless You. Thank you so very much! :-)