Vegetable rolls with mushroom sauce

Description

My successful experiment, the husband appreciated the exclamation, "what is this?!!" Tasty vegetable dish, bigger German strudel

Ingredients

The dough is fresh
Carrots

1 piece
Onion

1 piece
Cabbage

150 g
Mushrooms

300 g
Paprika sweet

75 g
Tomato paste

1 Tbsp
Flour

2 Tbsp
Water

0.5 cup
Dill

1 Tbsp
Salt

Cooking

Carrot peel and grate on medium grater, onion also peel, cut finely, paprika cut into small cubes and send it to stew, I roasted the vegetables, but the carcass, adding 1-2 tbsp of water under the lid.

Cabbage shinkuem thin strips and put to the vegetables, I do in the middle spot for cabbage, the cabbage, add tomato paste, add salt, add TMI and thyme, I love the cover and the carcass 3 minutes

100 g mushrooms finely chop. Mix vegetables and spread on top of the mushrooms, cover and cook 3 minutes, now mix everything and if necessary doselevel and bring to readiness.

Cooked vegetables should be cooled. a secret;) I even rubbed one small pickle.

I had a piece of the finished dough. It's very simple: take 1 egg, 0.5 cups water, 1 Cup of flour (how many will take), 2 h, l baking powder, salt and knead soft, dont stick to hands dough. Roll the dough in a layer 4 mm thick.

On the dough spread the filling

Sarchiver rolls and cut into portions 4 cm

Put in a greased baking dish and bake at 180 gr. 30-40 minutes

While rolls bake, prepare the sauce. 200 g mushrooms, coarsely cut and put out

Flour lightly fry in a dry frying pan and pour in 0.5 cups of warm water, stirring to avoid lumps.

Now add the mushrooms and cream (I have a vegetable) and stir, bring to a boil over medium heat and cook after boiling for 1 minute, remove from heat, season with salt and add the dill. All the sauce is ready.

And this is the finished dish. Bon appetit!

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