Mushroom Roll

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Mushroom Roll
16/04/2014
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Preparation
25 min.
Cooking
35 min.
Тotal
60 min.
Servings
6-8
"A fresh potato roll on a bed of fresh vegetables - this is how the perfect summer dish looks like."

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
measures

How to cook

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 390°F (200 °C) until you get a golden crust. Cut into 3/4″ (2 cm) thick slices and serve with a fresh salad.

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