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Mushroom roll

Mushroom roll


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Put the milk on the fire together with 150 g butter and salt. After the butter has melted, add all the flour and mix vigorously until the dough is removed from the pot.

Remove from the heat and add eggs, one at a time, stirring after each.

Place the dough with a spoon in the oven tray (32/35 cm), lined with baking paper.

Bake at the right heat, in the hot oven, until lightly browned on the edges.

Remove from the oven and turn over on another baking sheet.

For the filling:

Fry the finely chopped leeks in the remaining 100 grams of butter until soft. Then add the chopped mushrooms and leave on the fire for a few minutes.

Add the dill and season with salt and pepper.

Spread the filling on the sheet and grate the cheese on top.

We roll as tight as possible, using the baking paper.

Let the roll cool for at least 30 minutes before serving.


Cut the meat (make a blanket), sprinkle with salt, then roll it and leave it to rest.


Chop the onion and garlic and fry in sunflower oil.


Add the mushrooms. The juice left by the mushrooms, pour it into a bowl, fry the mushrooms further (a few minutes). Then chop with a blender. Prepare the dish.


Mushroom paste, spread on the meat blanket, put slices of cheese on top, sprinkle with grated cheese, parsley leaves.


Salt and pepper, then roll (I caught three toothpicks so they don't fall apart).


Grease the roll with concentrated tomato paste.


Put a little oil in the bowl, place the roll. Then cut pieces of carrot, onion, garlic, greens and a few mushrooms.


Add a cup of water, cover with the lid of the pot and bake for 50 minutes. When it is almost ready, pour the bowl with the mushroom juice and leave it in the oven (without lid) for about 25-30 minutes.


The roll is sprinkled from time to time with the sauce from the tray.
Serve with different garnishes: mashed potatoes, rice pilaf, to which sauce is added.


To start, wash the vegetables, cut them and fry them for 3-4 minutes in a pan with oil. Then allow to cool.

The two pieces of veal fillet are cleaned of pellets and grease, beaten with a wooden hammer. Salt, pepper and press a little grated cheese. Half of the chicken breast is broken into 2 pieces. Arrange a chicken fillet over the beaten veal fillet. Beat a little with the hammer to combine the veal fillet with the chicken fillet.

Put the filling from the prepared vegetables: mushrooms, onions and carrots, which have been seasoned and salted.

Wrap the filling by turning the meat into a roll. You do the second net as well.

The rolls are slightly salted and wrapped in parchment paper, greased with oil and tightened at the ends, just like candies. Put them in the pan greased with a little oil and put them in the oven.

Bake in the oven for 50 minutes & # 8211 at a temperature of 220 ° C or 30 minutes at a temperature of 200 ° C. Turn the rolls on both sides. If you use beef, you have to cook them for 15 minutes longer.

You can eat it cold or hot. The next day is much tastier, because the aromas of the roll composition are better soaked.


Pork roll with mushrooms and cheese & # 8211 a super good dish that will stay in your memory for a long time!

We present you the recipe for a delicious pork roll with mushrooms and cheese. Although it seems very complicated to prepare, we come to prove you wrong. It is very easy to prepare, being only good if you are preparing a meat roll for the first time. You will get a special appetizer, which will be appreciated at the highest level by all guests. From the amount of ingredients presented below, you will get 10 servings of irresistible delight.

INGREDIENTS

-1 kg pork (neck or muscle)

METHOD OF PREPARATION

1. Wash the meat and line it with a paper towel. Cut the meat along the middle. Keep a distance of about 1 cm from the base.

2. Cut the meat on the sides so that you can unwrap it like the pages of a book.

3. Cover the meat with cling film and fry it. Rub it with salt and ground black pepper.

4. Prepare the filling: clean, wash and cut the mushrooms. If necessary, boil them first. Fry the mushrooms in a pan with hot oil, along with the chopped onion and garlic. Fry them until golden brown.

5. Put the cheese through the large grater. Mix it with the mushrooms. Match with ground black pepper. Arrange the filling on the meat.

6. Roll the meat so that the mushrooms are completely covered. Tie the roll with a thread or fasten it with toothpicks.

7. Fry the roll in a well-heated pan with butter, over high heat, until golden brown. Arrange the roll on a tray or in a baking tin, pre-greased with butter. Bake the roll in the preheated oven at 180 ° C for 80-90 minutes. If the roll is browned too much, cover it with aluminum foil.

8. Remove the roll from the oven and let it cool for 20 minutes. Remove the thread or toothpicks and cut the roll into slices, 1 cm thick. Arrange the slices on a plate.


Peel a squash, grate it and boil it in lightly salted water. Meanwhile, finely chop the onion and brown it in a pan with two tablespoons of oil. Add the mushrooms, cook for 5-7 minutes.

Grind the boiled potatoes until you get a puree and then add the fried mushrooms with onion, season with salt and pepper to taste.

Spread the lava sheet and grease it all over the surface with the puree obtained. Cover with a second sheet of washbasin, over which you must also distribute the rest of the filling. Roll the washbasin and cut it into pieces about 2 cm wide to obtain small rolls.

Fry them in oil on both sides.

The rolls are served hot. Definitely a hearty snack that your guests will enjoy too. So you can share the recipe.


Method of preparation

For the dough, mix the cheese with the milk, oil and salt and then add the flour previously mixed with the baking powder. Mix everything very well.

For the filling, cut the onion very small, cut the cheese into cubes. Mix the egg white with the partly ground mushrooms, partly cut into small pieces, spices, onion, cheese, tomato paste.

From the dough we spread a rectangular sheet and over we spread the filling with mushrooms. Roll the dough and cut into slices of about 5 cm. Place the pieces obtained in a round tray and grease them with egg yolk. Bake for 40 minutes.

MUSHROOMS ROLL

Chop the onion and cook until golden. Beat the eggs and add the hardened onion, dill

Chicken roll with mushrooms and bacon

We wash the chicken breast, wipe it with napkins and beat it with a slice hammer, but not very


Pumpkin roll with Champignon mushrooms and cheese!

Try this fantastic pumpkin roll! Even those who do not love pumpkins will gladly eat this delicacy. The fine and juicy mushroom filling, the melted cheese, which becomes malleable and completely envelops it - here are the elements, which turn this roll into an incredibly refined and delicious dish. And her color & # 8230

INGREDIENT:

For the countertop:

-¼ teaspoon ground black pepper

For the filling:

-250 g of Champignon mushrooms

-3 tablespoons of fermented cream

-3 strands of fresh parsley.

Other: oil - for frying and greasing the tray.

METHOD OF PREPARATION:

1.Prepare the composition for the countertop: remove the ends of the zucchini, then pass it through the large grater. Squeeze it well with your hands to remove the juice released by it.

2.Put the squeezed zucchini in a deep bowl. Add the carrot given through the large grater, the egg, the salt, the ground black pepper and the flour. Mix very well.

3. Transfer the composition obtained on the tray lined with a piece of baking paper, well greased with oil or a silicone sheet. Spread it in the form of a rectangular countertop with a uniform thickness.

Careful! After baking, the countertop sticks tightly to the underlying material. Therefore, it is mandatory to grease the baking paper with oil or use a silicone sheet.

4.Insert the tray into the preheated oven to 200 ° C and bake the top for 20 minutes.

5. In the meantime prepare the filling: cut the onion into cubes and fry it in a small amount of oil until it softens and begins to brown.

6. Add the garlic passed through the garlic press and the diced mushrooms. Fry everything until all the liquid in the pan has evaporated and the mushrooms have started to brown.

7. Add the fermented cream. Stir and fry the filling for another 2-3 minutes, until it thickens slightly.

8. Remove the countertop from the oven. Spread the mushroom composition on its surface.

9. Sprinkle the mushrooms with the grated cheese and parsley leaves (previously separated from the stems).

10. Carefully roll the pumpkin top into a roll.

11. Bake the roll for 10 minutes in the preheated oven to 200 ° C.


Mushroom roll (fasting)

Ingredient:

  • 150 ml oil
  • 150 ml of water
  • salt
  • brewer's yeast as big as a walnut
  • flour

For the filling you need:

  • 2 boxes of mushrooms (you can also use sponges if you have: mushrooms, opintici)
  • 6 onions
  • 1 carrot
  • 2 cups rice
  • salt and pepper

How to prepare dough:

First knead a dough of oil, lukewarm water, yeast, salt and flour. Leave to rise for an hour in a warm place. That: while the dough rises, you prepare the filling.

How to prepare the filling:

seethe mushrooms (if raw) and carrots. Stir in the chopped onion and pass everything (after they have cooled) through the mincer: the mushrooms, the carrot and the onion.

Wash the rice and boil it a little in the water to swell. Add the rice to the chopped composition, then season with salt and pepper to taste.

Form the roll as follows:

Divide the dough into two equal parts, spread 2 sheets on the table using the rolling pin and flour. Divide the mushroom composition in two. spread evenly on each sheet, roll them and put them in the pan greased with oil, then put them in the oven for 20-30 minutes.


Cut the meat (make a blanket), sprinkle with salt, then roll it and leave it to rest.


Chop the onion and garlic and fry in sunflower oil.


Add the mushrooms. The juice left by the mushrooms, pour it into a bowl, fry the mushrooms further (a few minutes). Then chop with a blender. Prepare the dish.


Mushroom paste, spread on the meat blanket, put slices of cheese on top, sprinkle with grated cheese, parsley leaves.


Salt and pepper, then roll (I caught three toothpicks so they don't fall apart).


Grease the roll with concentrated tomato paste.


Put a little oil in the bowl, place the roll. Then cut pieces of carrot, onion, garlic, greens and a few mushrooms.


Add a cup of water, cover with the lid of the pot and bake for 50 minutes. When it is almost ready, pour the bowl with the mushroom juice and leave it in the oven (without lid) for about 25-30 minutes.


The roll is sprinkled from time to time with the sauce from the tray.
Serve with different garnishes: mashed potatoes, rice pilaf, to which sauce is added.


Cut the meat (make a blanket), sprinkle with salt, then roll it and leave it to rest.


Chop the onion and garlic and fry in sunflower oil.


Add the mushrooms. The juice left by the mushrooms, pour it into a bowl, fry the mushrooms further (a few minutes). Then chop with a blender. Prepare the dish.


Mushroom paste, spread on the meat blanket, put slices of cheese on top, sprinkle with grated cheese, parsley leaves.


Salt and pepper, then roll (I caught three toothpicks so they don't fall apart).


Grease the roll with concentrated tomato paste.


Put a little oil in the bowl, place the roll. Then cut pieces of carrot, onion, garlic, greens and a few mushrooms.


Add a cup of water, cover with the lid of the pot and bake for 50 minutes. When it is almost ready, pour the bowl with the mushroom juice and leave it in the oven (without lid) for about 25-30 minutes.


The roll is sprinkled from time to time with the sauce from the tray.
Serve with different garnishes: mashed potatoes, rice pilaf, to which sauce is added.


PIG ROLL WITH MUSHROOMS

I had a piece of pork meat and the first thought I had was to prepare a pork roll with mushrooms.

ingredients:

  • 500 gr. pork leg
  • 2-3 pieces of asparagus
  • 3 small carrots
  • 4 mushrooms
  • 1 onion
  • 50 ml. White wine
  • 3 cloves of garlic
  • 250 ml tomato juice
  • rosemary twig
  • tarragon and sage
  • salt and pepper

The first step I take is to put the finely chopped mushrooms and onions in two tablespoons of olive oil. Sprinkle a little salt and pepper then leave them on the stove for a few minutes until they soften and reduce all the juice they left.

In the meantime, I grow the meat in such a way as to obtain a single piece about 1 cm thick, place it between two plastic sheets and beat it a little with a hammer for slices. Grease it with a tablespoon of olive oil, cut a few tarragon and sage leaves that I put over the meat, then add the hardened mushrooms on top. At the edge where I will start to gather the roll, place 2-3 pieces of asparagus and 3 small carrots. I drive carefully.

To make sure that I don't lose the composition at the ends, I catch two toothpicks and then tie my pork roll with a string that will ensure its stability and I will get a pretty appetizing model after cooking. Season with salt and pepper.

Heat the wonderful cast iron pan greased with very little oil and brown the pork roll with mushrooms on each side so that it takes on a beautiful caramelized color. This way I will make sure that all the flavors will stay inside and I will get a very juicy roll.

It is time to place it in a 50 ml heat-resistant vessel. of white wine and 50 ml of water, cover the tray with aluminum foil and put it in the oven heated to 190 ° for 35-40 minutes. In the meantime, I check it enough to turn it over and sprinkle it with the wine sauce in which it is prepared.

I realize that it is almost ready after about 35 minutes when I remove the aluminum foil and the sauce will drop a lot. For any eventuality, I also use the meat thermometer that confirms the 70 ° inside the roll, I take it out of the oven and let it rest covered until I finish the tomato sauce that I prepare in a separate pan with 3 cloves of crushed garlic and a sprig of rosemary.

I grind the already boiled potatoes and drain them well with 2 healthy pieces of butter for a very fine puree, I remove the string and the safety toothpicks from the roll, I slice it and I look forward to the plate that can't wait to be emptied after such an enticing smell. kitchen.


Video: Κεφτέδες κοτόπουλου με μανιτάρια. Yiannis Lucacos


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