Description
A delicious roulade soufflé of the book Alena Spirina. The original recipe needs to be chanterelles, but in the absence I added the mushrooms.
Ingredients
-
Flour
45 g
-
Mushrooms
150 g
-
Onion
1 piece
-
Milk
150 ml
-
Chicken egg
4 piece
-
Parsley
5 piece
-
Butter
1 Tbsp
-
Olive oil
1 Tbsp
-
Salt
0.5 tsp
-
Black pepper
0.25 tsp
-
Cream cheese
150 g
-
Green onions
5 piece
Cooking
Finely chop the onion.
Cut the mushrooms.
In skillet, heat butter and olive oil and on medium heat fry the onions. Add the mushrooms, increase the heat and fry all together for about 5 minutes. Sift into the pan of flour, mix well and cook for another couple of minutes.
Add the milk and stir well to avoid lumps.
To shift the mass from the pan into a bowl and allow to cool 10 minutes. Add the finely chopped parsley,1 egg and 3 egg yolks.
Preheat the oven to 180 degrees.
The remaining 3 protein vzbit in a solid foam and gently mix with mushroom weight. The mass should be homogeneous and air.
Put the dough on the baking pan ( size 25 to 30 cm) to flatten and bake for 15-20 minutes. The surface of the finished dough should be Golden and springy when pressed.
The baked layer to cool (about 7-10 minutes), brush with cream cheese and sprinkle chopped green onions.
To separate the edge of the dough from the paper and roll into a tight roll.
вкусно
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.