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Ingredients
Mushroom Rolls
- Ingredients
- 350 grams Puff pastry dough (frozen)
- 250 grams button Mushroom
- 250 grams Oyster mushrooms
- 4 shallots
- 2 garlic cloves
- 2 Tbsps olive oil
- 4 Tbsps fresh parsley
- salt
- freshly ground peppers
- 1 pinch Nutmeg
- 2 egg yolks
Thaw the puff pastry. Trim the mushrooms, wipe with a damp kitchen towel and tear or cut into fine strips. Peel the shallots and the garlic cloves and chop finely. Heat olive oil in a pan and fry the shallots with the garlic until soft. Add mushrooms and sauté for about 2 minutes while stirring. Rinse the parsley, finely chop and add to the mushrooms. Season with salt, pepper and nutmeg.
Preheat the oven to 200°C (approximately 400°F) convection.
Roll puff pastry on a floured surface about 0.5 cm thick and cut into rectangles about 10 x 7 cm (approximately 4 x 3 inches). Brush the egg yolks on the dough, add mushroom mixture on top (leaving the edges uncovered) and roll up lengthwise. Place on a parchment paper-lined baking sheet and bake for 10-15 minutes in the preheated oven. Remove from baking sheet and serve hot.
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |