3 ½ Cups SR Flour
1 ½ teaspoons baking powder
60g butter chopped (or melted)
2 teaspoons olive oil
1 cup sliced button mushrooms
1 clove garlic crushed
½ teaspoon thyme
2 green onions thinly sliced
420 can cream of mushroom soup
½ cup milk
butter to serve.

1. Preheat oven to very hot 220C. (or heat beads and preheat CO). Lightly grease baking tray.

2. Sift flour & baking powder together.

3. Add butter rub in using finger tips until it resembles breadcrumbs.
OR Skip this bit and add cooled melted Butter to milk and mushroom soup.

4. Reserve 8 mushroom slices.

5. Heat oil in a medium pan and sauté remaining mushrooms, garlic and thyme for 2-3 minutes till tender.  Stir in onions.

6. Make a well in the centre of the flour and add combined milk and mushroom soup. Using a butter knife mix quickly to a soft Sticky dough.  Do not over mix.

7. Turn onto a lightly floured surface.   Knead lightly.  Divide into 8 and Roll into small rounds.

8. Arrange on baking trays lightly touching. Top each roll with a reserved slice of  Mushroom.  Flatten slightly.

9.      *Bake for 25-30 minutes until golden.  Rolls should sound hollow when lightly Tapped.
10.      Serve warm with butter if liked.