Diversify your daily diet and decorate the holiday table by making a delicious and ruddy potato roll with mushrooms. Step-by-step recipe with a photo. Video recipe.
Potatoes and mushrooms are the best culinary union in our national cuisine. In what variations of cooking this duet does not occur! These are roasts, stews, soups, salads, and many other delicious treats. Today I propose to try another option in the form of a potato roll with mushrooms. The roll is based on delicious potato dough, and the filling is fried mushrooms. The combination of these products in an unusual interpretation is a good reason to please your loved ones with delicious food. Although such a product will be presentable not only at an everyday family feast. It will take its rightful place on the festive table as a hot dish or cold snack. Since the potato roll with mushrooms is a tasty and satisfying dish, which can be both a main hot treat and a chilled snack at the same time. The most important thing is that it is quite simple to prepare, it does not require a large number of various products and your time.
To make the dish especially aromatic, use forest mushrooms for the roll. If there are no forest mushrooms, then champignons or oyster mushrooms will do. But then add mushroom seasoning to the filling to make the appetizer more fragrant. In this recipe, frozen mushrooms are used, which were previously boiled before freezing. If you have fresh wild mushrooms, boil them first in salted water before frying. Artificially grown mushrooms, champignons and oyster mushrooms do not require preliminary cooking.
- Caloric content per 100 g - 190 kcal.
- Servings - 1 roll
- Cooking time - 2 hours 30 minutes
Ingredients:
- Potatoes - 3 pcs.
- Salt - 1 tsp or to taste
- Vegetable oil - for frying
- Ground black pepper - a pinch
- Mushrooms - 500 g (recipe uses frozen wild mushrooms)
- Eggs - 1 pc.
- Onions - 1 pc.
- Flour - 50 g
Step-by-step preparation of a potato roll with mushrooms, a recipe with a photo:
1. Peel the potatoes, wash, cut into slices and place in a saucepan. Fill with water and place on the stove to cook.
2. After boiling, turn the temperature to the minimum setting, cover the pan with a lid and cook the potatoes until cooked for about 15 minutes. Check the doneness by piercing the tuber with a knife or fork. They should come in easily.
3. Drain all the water from the potatoes and transfer to a deep bowl. Add a pinch of salt and crush the potatoes into mashed potatoes.
4. Pour flour into the potato dough and stir.
5. Add eggs to the dough and mix again. Add more flour if necessary. The consistency of the dough should be firm. Wrap the dough in plastic wrap and refrigerate for half an hour.
6. Peel the onions, wash and cut into thin half rings. Defrost the mushrooms naturally, wash and cut into strips.
7. Put the pan on the stove, add vegetable oil and heat. Add mushrooms and onions.
8. Fry mushrooms and onions over medium heat until golden brown. Season with salt and black pepper.
9. Using a rolling pin, use a rolling pin to roll out a rectangular potato dough about 5-7 mm thick. Sprinkle it with a little flour.
10. Place the mushroom filling on the potato dough.
11. Lift the dough off the two free edges and cover the filling. Tie the edges of the dough well on all sides.
12. Place the roll on the parchment paper seam side down and place in a baking dish.
13. Brush the roll with milk, egg, or sour cream so that there is a golden brown crust. Send it to a heated oven to 180 degrees for half an hour. If you want to serve hot potato roll with mushrooms, serve it immediately after cooking. If you prefer to serve it as a cold snack, first chill it at room temperature, then bring it to complete cooling in the refrigerator. Then cut into portions and serve.
See also a video recipe on how to make a potato roll with mushroom filling.
