1 lb fresh mushrooms, finely chopped
1/2 c (1 stick) butter
6 Tbsp flour
1 1/2 tsp salt
1 Tbsp fresh chopped sweet Basil
1 tsp seasoned salt
1 c half-and-half
2 tsp fresh lemon juice
1 tsp onion salt
1/2 c gruyere cheese (or your favorite cheese)
1 to 1 1/2 loaves of sandwich bread (I used potato bread)
Saute the mushrooms in the butter over low heat for about 5 minutes. Cool. Add the flour and blend well; add the salt and seasoned salt.
Stir in half-and-half and cheese, cook over low heat until mix is thick and cheese is melted. Remove from heat and stir in lemon juice, onion salt, and basil. Let cool. While mixture is cooling trim crusts from bread slices and roll each slice flat with a rolling pin.
Spread each slice with a small amount of mushroom mix and roll up jelly-roll style. Place on a baking sheet and freeze until firm (seam side down), about 3 hours.
Cut each roll into thirds, crosswise or into 2" pinwheels like I did, then place into ziploc bags and freeze until needed.
When ready to serve, preheat oven to 375* and place frozen roll-ups on a ungreased baking sheet, brush with melted butter and bake until light brown - about 15 minutes.