Snack roll with mushrooms and curd filling

Category: Culinary recipes
Snack roll with mushrooms and curd filling

Ingredients

boiled mushrooms (any) 250 grams
wheat flour / whole wheat flour 50 grams
milk 150 ml
eggs s-1 4 pieces
bulb onions 1 piece
green onion optional
salt pepper taste
For filling
cottage cheese or soft fat-free cottage cheese 250-300 grams
chopped greens taste
salt pepper taste
odorless vegetable oil for frying Little

Cooking method

  • Boil the mushrooms, cut them as small as possible.
  • Cut the onions into small cubes.
  • Pour oil into a frying pan, put onion and simmer it over low heat until soft.
  • Then add mushrooms, mix everything and fry a little.
  • Then sprinkle the mushrooms with flour, mix and fry for 1 minute.
  • Continuing to stir, pour in milk in a thin stream. Stir the total mass and boil everything for a couple of minutes.
  • Remove the pan from the heat, put the mixture in a bowl, cool slightly.
  • Season with salt and pepper to taste.
  • Add 1 egg and 3 yolks one by one. Mix well.
  • Beat the whites with a little salt into a strong foam. Stir gently into the egg-mushroom mixture.
  • Stir from bottom to top.
  • Cover the baking sheet with paper. Lubricate with vegetable oil. I have silicone coated paper, I have not smeared anything.
  • Put prepared dough on paper and spread evenly over the entire surface with a layer thickness of 0.5-0.7 cm.
  • Top with chopped green onions.
  • Bake in an oven preheated to 180 degrees for 20-25 minutes.
  • Willingness to test with a stick.
  • While the roll is baking, make the filling.
  • Mix curd cheese, herbs. Season with salt and pepper to taste.
  • Get the roll. Cool for 5 minutes. Then distribute the filling evenly, without reaching a little to the edges.
  • Helping yourself with paper, roll up the roll. Carefully wrap it in paper and leave for 5-10 minutes so that it grabs and does not fall apart afterwards.
  • Expand. Cool down.
  • Serve as a hot or cold snack.
  • A method of cooking a married couple from the Moscow region. I saw it in a culinary show.
  • Thanks a lot to them.

The dish is designed for

for the company

Time for preparing:

about an hour + time to prepare mushrooms

Cooking program:

stove, oven

Note

Very, very tasty
Fragrant and delicate
I really liked it when warm. I'll try it cold tomorrow.
The authors use chanterelles and premium wheat flour.
We ran out of chanterelles, but we still have brown birches.
The roll turned out to be gray because of them, plus I also put CZ flour.
And instead of cheese she took soft cottage cheese.
These are my changes. Didn't affect the taste.
Recommend.
A very festive snack. You can cook at any time of the year from frozen mushrooms.

Rada-dms
Podmosvichka, very tasty roll, no doubt about it! I will definitely cook it when my son gives the mushrooms!
Podmosvichka
Rada-dms, be sure to try, you won't regret it for sure
It is necessary to experiment with different mushrooms, the taste will change
Rada-dms
Podmosvichka, Lena, I even felt the taste right away! There are also last year's ones, I'll try to make them in Moscow.
Podmosvichka
I will wait with a review
Dixsi
Podmosvichka, this is yeah! Bookmarked it! Thank you!
Podmosvichka
Lika, to health
I would be glad if the recipe comes in handy




This morning the coffee slice went very well
And I liked the warm one more
Rituslya
Lenus, can you boil champignons in this roll? Or ready-made marinated in a jar?
This is how hotzza can be prepared, but with mushrooms it is quite problematic for us.
Lenus, and which curd cheese is better to take?
Here we will buy everything and be sure to prepare it.
Lenusenka, thanks!
Podmosvichka
Ritus, it's better to boil it.
Pickled after roasting
I generally took soft cottage cheese. It turned out deliciously with herbs and salt.
You can use ricotta or any curd cheese you can find.





Quote: Rituslya
Or ready-made marinated in a jar?
Do not waste the pickled ones yet, I have an interesting recipe in my store

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