The combination of potatoes with mushrooms is not new and does not need advertising. We recommend trying out this tandem by making an incredibly tasty and delicious potato roll with mushrooms. You will be pleasantly surprised by the originality and attractiveness of this dish.
Lenten potato roll with mushrooms in the oven - recipe
Ingredients:
- finished mashed potatoes - 720 g;
- starch 95 g;
- fresh mushrooms - 260 g;
- vegetable oil without aroma - 55 ml;
- onion bulbs - 260 g;
- carrots - 260 g;
- black pepper freshly ground - 1 pinch;
- fresh parsley and dill greens - to taste;
- large salt - to taste.
Preparation
Potato mash for roulette can be made fresh or use the remaining after dinner or dinner. We mix the starch into it and mix it thoroughly, after which we distribute it in a rectangular layer on a parchment leaf laid on a baking sheet. We place the workpiece in a hot oven and let it bake at 220 degrees for fifteen minutes.
During this time we prepare the stuffing for the roll. We clean and shred a little luchok and grate the grated carrots, put the vegetables in a frying pan with the warmed vegetable without the aroma of oil and fry, stirring, for about five to seven minutes. Now add the washed and chopped finely mushrooms in advance and stand on the frying pan until the moisture evaporates.
After the potato billet is ready, we distribute the prepared stuffing from mushrooms and vegetables on it, we tear it on top with an additionally chopped fresh herb and carefully turn the product off with rolls, helping ourselves with paper.
Spread the surface of a roll of mashed potatoes with vegetable mushrooms without the aroma of oil and put in the oven for browning for another fifteen minutes at the same temperature.
Potato roll with mushrooms, chicken and onions
Ingredients:
- potato tubers - 980 g;
- fillet of chicken breast - 220 g;
- fresh mushrooms - 280 g;
- eggs large chicken - 3 pcs .;
- onion bulbs - 280 g;
- wheat sifted flour - 310 g;
- vegetable oil without flavor - 45 ml;
- creamy peasant butter - 45 g;
- black pepper freshly ground - 1 pinch;
- fresh parsley and dill greens - to taste;
- large salt - to taste;
- seeds of cumin or sesame for sprinkling.
Preparation
In separate pots, we put potatoes in a uniform and chicken fillet at the same time. At this time, we will deal with mushrooms with onions. Mushrooms thoroughly washed, dried and cut into plates. We put the mushroom mass in a hot pan and let evaporate all the moisture, then pour the oil and fry the contents for three minutes, stirring. Bulbs are cleaned, cut into cubes or quarter-rings and sent to fry in a frying pan with vegetable oil. At this time, we extract the ready-made chicken from the broth, cut into cubes and lay it on the onion. After five minutes of frying, add the same mushrooms there and warm all together for a few more minutes, seasoning with salt and ground black pepper.
On readiness and cooling, we clean the potato tubers from the skins and let them through a small grater or meat grinder. Add to the potato mass two yolks, and the proteins, before you enter into the potato dough, treat it to the peaks with a mixer. We also add salt, creamy soft butter, sifted wheat flour and
We arrange the resulting potato dough on a baking sheet with parchment and roll out to a thickness of approximately five millimeters. We spread the prepared stuffing from above, tinker with chopped herbs and turn off the structure with rolls, helping ourselves with a sheet of parchment. Soak the surface with egg yolk and tear with sesame seeds or cumin seeds.
After thirty or forty minutes of baking potato roll at a temperature of 180 degrees, it will be ready for consumption. It's enough just to cut it into portions and spread it out on plates.