Grilled Mushroom Roast

Ingredients

5 or 6 lb. roast
3 cans mushroom soup
6 oz. sour cream
1 c. milk
1/8 c. salt
1/8 c. pepper
1 lg. onion

Preparation

Cut roast in large chunks. Grill on all sides until slightly chard. Put in baking pan, slice onion over meat. Mix soup and cream with milk and seasonings, then cover meat. Bake at 350 degrees 2 1/2 to 3 hours. Will make own gravy. Thin with milk.

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Mushroom Canapes

Ingredients

2 teaspoons oil

1 teaspoon(s) finely chopped garlic
1 teaspoon(s) finely chopped ginger

1 small onion(s) sliced fine
2 cup(s) sliced mushrooms
1 tomato(es) chopped fine
½ teaspoon(s) red chilli flakes
12 canapes or cracker biscuits
salt and pepper to taste

Method

1. Heat the oil in a pan. Add the garlic and ginger. Fry briefly. Add the sliced onions and fry for about 5 minute(s) or till the onions become soft.
2. Add the mushroom slices, tomatoes, chilli flakes, salt and pepper. Mix well and saute. Cook on medium heat for about 4 minutes or till dry. Let cool.
3. At serving time, spread the mushroom topping on the canapes or cracker biscuits.

TIPS:

• The mushroom topping can be served on toasted bread. Sprinkle the cheese on top and keep in a warm oven till the cheese melts. Serve hot immediately.
• Any left-over preparation like re-fried beans can also serve as a topping and help make this snack in a jiffy!

Serve topped with: grated cheese

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