Baked Lavash Roll with Chicken and Mushrooms
12 servings
60 minutes
Baked lavash roll with chicken and mushrooms is a true embodiment of home comfort and gastronomic delight. The simplicity of lavash combines with the tenderness of chicken meat, the juiciness of champignons, and the spiciness of hard cheese. Mayonnaise gives the dish a creamy texture, while baking makes it aromatic and appetizing. This recipe comes from Russian cuisine, where they love to combine affordable ingredients into hearty dishes. The roll is great for both everyday dinners and festive tables. It is easy to slice into portions and serve as an appetizer. With its golden crust and rich flavor, it will surely become a favorite among guests and family members. The taste is soft, with a slight creaminess and pleasant mushroom aroma. Ideal as a standalone dish or an addition to a fresh vegetable salad.
1
Chop or blend the mushrooms and onion, then fry them (add salt + a pinch of sugar).
- Button mushrooms: 400 g
- Onion: 1 piece
2
Chop and grind the chicken meat in a blender or finely dice it.
- Grilled (rotisserie) chicken: 400 g
3
Grate the cheese.
- Hard cheese: 300 g
4
Spread the lavash on the table, coat half of it with mayonnaise, place chicken meat on the coated half, and sprinkle with cheese.
- Armenian lavash: 1 piece
- Light mayonnaise: 400 g
- Grilled (rotisserie) chicken: 400 g
- Hard cheese: 300 g
5
Then cover the greased half (which already has chicken) with the ungreased half like a book, grease with mayonnaise again, spread the fried mushrooms with onions, and sprinkle cheese on top again.
- Light mayonnaise: 400 g
- Button mushrooms: 400 g
- Onion: 1 piece
- Hard cheese: 300 g
6
Roll the roulade and transfer it to a baking sheet lined with parchment paper.
- Armenian lavash: 1 piece
7
Mix the egg with mayonnaise in a bowl (to taste), and spread it on the roll.
- Chicken egg: 1 piece
- Light mayonnaise: 400 g
8
Bake until golden brown, about 20 minutes.
