Home / Appetizers / Mushroom roulade
Friday October 18th, 2013

Mushroom roulade

Posted in : Appetizers on by : fleur Tags: , , ,

Pocket
image_pdfimage_print
rulada ciuperci

Mushroom roulade

For the dough:

2 cups flour
½ cup oil
1 packet of baking powder
salt
water

For the filling:

500 g mushrooms, finely sliced
1 onion, finely chopped
100 ml vegetable cream
dill/parsley, finely chopped
1 teaspoon locust bean gum
2 tablespoons oil
salt and pepper

Mix all the ingredients for the dough and add water little by little, until the dough has the consistency of cream. Line a mid-size oven tray with baking paper, pour the mix  and bake  at medium heat until brown golden.

Fry the mushrooms and the onion in oil until the moisture evaporates. Add the vegetable cream, the locust bean gum (for thickening composition), the dill/parsley, salt and pepper to taste and mix. Allow to cool slightly.

Spread the dough with the mushroom mix leaving a border of about 2cm all
the way around the edges. Roll gently and tight useing the paper to help (pulling it away from you as you roll). Pack the roulade in the papier and refrigerate.

Before serving cut into about 2 cm slices. Serve as appetizer.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload the CAPTCHA.