Potato roll with mushrooms
6 servings
40 minutes
Potato roll with mushrooms is a refined dish of European cuisine that combines simplicity of ingredients and elegance of presentation. This recipe originated as a way to diversify traditional potato dishes by adding sophistication and richness of flavors. The delicate potato dough with added starch becomes the perfect base for a juicy mushroom filling infused with the aroma of onion and carrot. The filling is complemented by fresh herbs, creating a harmony of flavors and textures. The baked roll acquires a light golden crust while remaining soft and airy inside. It is served as a standalone dish or accompanied by sour cream sauce. This is a wonderful choice for a cozy family dinner or festive table that will surprise and delight guests with its refined taste and appetizing appearance.
1
Chop the onion finely, grate the carrot on a medium grater. Heat vegetable oil in a pan and add the onion.
- Onion: 250 g
- Carrot: 250 g
2
Fry on high heat, stirring constantly until transparent. Add grated carrot.
- Carrot: 250 g
3
Stir and fry periodically until soft.
4
Chop the mushrooms finely and add them to the pan with vegetables. Stir and fry for about 3 minutes, stirring occasionally. Season with salt to taste.
- Fresh mushrooms: 250 g
- Salt: pinch
5
Mix the mashed potatoes well to avoid lumps and incorporate the starch. Line the baking tray with parchment paper and spread the potato mixture.
- Mashed potatoes: 700 g
- Potato starch: 3 tablespoons
6
Preheat the oven to 200-220 degrees and bake the tray for 15-20 minutes until lightly browned.
7
Spread the vegetable filling over the potato layer.
8
Finely chop the parsley and dill and apply to the filling.
- Green: 20 g
9
Carefully roll the sheet into a roll while separating the paper.
10
Grease the top of the roll with vegetable oil and place it in the oven for 15 minutes.