Mushroom Roll

16/04/2014
"A fresh potato roll on a bed of fresh vegetables - this is how the perfect summer dish looks like."
Preparation25 min.
Cooking35 min.
Тotal60 min.
Servings6-8
Cook
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Ingredients

  • potatoes - 3.5 lb (1.5 kg)
  • eggs - 3
  • butter - 3 1/3 tbsp (50 g) or margarine
  • flour - 3 1/3 tbsp (50 g)
  • breadcrumbs - 3 1/3 tbsp (50 g)
  • cheese - 2 oz (50 g)
  • ham - 7 oz (200 g)
  • salt - 1 tsp
  • for the filling
  • butter - 1/5 cup (60 g) or margarine
  • onions - 2 heads
  • mushrooms - 14 oz (400 g) fresh
  • tomatoes - 9 oz (250 g)
  • eggs - 3
  • parsley - 1 bunch, small
  • black pepper
  • salt - to taste
  • for sprinkling and spreading on the roll
  • cheese - 2 oz (50 g)
  • breadcrumbs - 1 2/3 tbsp (25 g)
  • eggs - 1
  • butter - 3 1/3 tbsp (50 g) fresh, or margarine

Preparation

Steam the potatoes and mash them while hot, add the eggs, flour, breadcrumbs, butter, grated cheese and salt. Knead well and spread it out on a wet towel with a thickness of 1/2″ (1.5 cm).

On the potato layer, put the stuffing of stewed in butter finely chopped onions, mushrooms and tomatoes. Add the diced hard boiled eggs, the cut into strips ham, chopped parsley, salt and pepper. Using the towel, fold the layer into a roll. Place it in a tray with the edge facing down, brush it with beaten egg and sprinkle with cheese and breadcrumbs.

Pour on melted butter and bake at 392°F (200 °C) until you get a golden crust. Cut into 3/4″ (2 cm) thick slices and serve with a fresh salad.find similar recipes here

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