Bite Size Vegetable
Sandwich Rolls
- 10 ounces Monterey® Fresh Shiitake Mushrooms
- 4 hard-boiled eggs
- 1/4 cup diced onion
- 1/4 cup chopped black olives
- 1/2 cup mayonnaise
- 2 tbsp prepared mustard
- 1/4 cup diced celery
- 2 tbsp diced green peppers
- 2 tsp prepared horseradish
- 1/4 tsp salt
- 4 - 12-inch flour tortillas
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Preparation:
De-stem the fresh shiitake
mushrooms, blanch for approximately 9 minutes, cool in an ice bath, drain
and cut into small diced pieces. Peel the hard-boiled eggs and dice. Mix
mushrooms and eggs with the rest of the ingredients to create a sandwich
spread. Spread a thin layer of this mixture on to the flour tortillas and
roll up. Cut into half inch pieces and serve. |