Mushroom Lavash Roll
4 servings
25 minutes
Mushroom roll in lavash is a fragrant and tender dish of Russian cuisine that perfectly combines the juiciness of mushrooms, the softness of cheese, and the freshness of greens. Lavash, borrowed from Armenian culinary tradition, serves as an elegant wrap that transforms simple ingredients into a refined roll. Mushrooms, lightly fried or used in canned form, give the dish a rich forest flavor, while cheese melts inside, creating an appetizing stretchiness. Baked to a golden crust, the roll acquires a slight crunchiness, and fresh greens add a touch of freshness. This versatile dish is suitable for both cozy home dinners and festive gatherings. It pairs especially well with mushroom soup or a cup of fragrant tea.
1
Grate the cheese. You can use fresh, frozen, or canned mushrooms. Sauté fresh and frozen ones with or without onions, and add salt. For canned mushrooms, just drain the liquid.
- Cheese: to taste
- Button mushrooms: 300 g
2
Chop the greens finely. You can cut the lavash into smaller pieces for easier rolling and eating.
- Fresh herbs: 1 bunch
3
Spread the filling evenly on the lavash, not too thick, slightly away from the edges for easy rolling, and roll it up, tucking the ends inside to prevent the cheese from leaking.
- Armenian lavash: 1 piece
4
Brush with egg or mayonnaise and place in an oven preheated to 180–200 degrees until the surface is golden brown. This roll will be a good addition to a bowl of soup, especially mushroom soup, but can also be enjoyed with tea.
