This mushroom roll is a nice treat for your guests and family members, who like mushrooms. The dough and the topping are quite easy to prepare, so it won’t take mush time to cook the dish. The result, however, is expected to be fantastic! Let us have a look at the recipe of the mushroom roll right now!
- onion : 1 piece
- sugar : 1 tsp
- milk : 0.5 cup (warm)
- salt : 0.5 tsp
- black pepper : 1 pinch
- oil : 6 Tbsp (3 tbsp for the dough and 3 tbsp for frying)
- champignons : 700 g
- cabbage : 300 g
- egg : 3 piece (1 egg yolk and 1 egg for the dough plus 1 egg and 1 egg white for the topping)
- dry yeast : 20 g
- wheat flour : 250 g
Stages of cooking
To make the dough for the mushroom roll, dissolve dry yeast in warm milk. Add 1 teaspoon of sugar and leave for 5-10 minutes. Mix the ingredients well and knead the dough. It should not stick to your hands. If it does, add more flour. Cover the dough and leave in the warm place for a few hours.
Now, let’s cook the topping. Slice champignons and fry them on oil. Put the mushrooms on paper towels then and chop them in the blender.
Slaw the cabbage, chop the onion and fry them separately.
Add cabbage and onion to the champignons. Then add salt and pepper. Whip one egg and add it to the topping, leaving a bit of it for the egg wash.
Roll out the dough and spread the topping. Then form the roll.
Cut into several portions around 3-4 cm each using a sharp knife. Cover the rolls with the towel and leave in the warm place once again. 30-40 minutes will be enough. Put the rolls on the baking paper then and cover each piece with the egg wash you have left.
Bake in the oven at 190 C (374 F) for about 20 minutes. Bon appétit!