Thirty years or so ago, I wrote this recipe into a spiral bound book Sherry’s mom gave us when we got married. I served this once to then City Councilwoman Leffler; she loved them.  Mrs. Leffler was our assistant principal at Frayser High School when I was in junior high. I haven’t made this dish in probably 25 years.

 

 

 

1 pound fresh mushrooms chopped
1 medium onion chopped
2 tablespoons of butter for sautéing
One half cup sour cream
1 tablespoon flour
1 half teaspoon salt
1 quarter teaspoon pepper
1 egg with 1 tablespoon water
One half cup breadcrumbs
2 tablespoons melted butter
8 egg roll wrappers

Directions

 

Saute onion and mushrooms in butter until tender (about 15 minutes). Add sour cream, flour, salt, and pepper. Beat egg with water.  Roll up wrappers with fillings.  Dip  in egg wash then in the breadcrumbs.

Drizzle with butter and bake 12 to 15 minutes @ 350 degrees. Serve with sour cream.