Post Format

Rustic Mushroom Roulade

Leave a Reply

Returning home from the market last Saturday, I caught myself craving something herby and pungent for lunch. After considering several options, my heart finally settled on a hearty and aromatic mushroom roulade.

Although I improvised, this recipe turned out exactly what I wanted. Probably because I used Sarah Britton’s delightful mushroom and lentil burger recipe as my base. It’s her combination of herbs that gives this recipe its unique quality and, at first bite, transports its devourer into a secluded forest glen inhabited by dappled deer and magical elves.

Rustic Mushroom Roulade

Ready in 1 hour, serves 4.

Ingredients:

1 red onion, chopped finely
2 cups wild mushrooms, sliced
2 cloves garlic, grated finely
2 tbsp fresh rosemary, chopped finely
1 tbsp fresh thyme
salt and pepper to taste
1/2 cup parmesan
500g puff pastry

Instructions:

Heat some olive oil on a pan, then add the onion and cook until softened, about five minutes. Then add the garlic, rosemary, and thyme. Cook for a few more minutes, letting out the aroma, then add the sliced mushrooms. Let the mushrooms brown for a couple of minutes. If they’re juicy, turn the heat up to evaporate any extra moisture. Take off the heat and let cool.

After the mushrooms have cooled, roll out the puff pastry into a large sheet, then cut it in half. Arrange half of the mushroom mixture along the longer side of each sheet, sprinkle with parmesan, and roll up. It’s important that your mushroom mixture be cool, because if it’s not, it will melt the dough (my mistake the first time around) and make it prone to tearing. I also rolled up the dough like a cigarette (and not in the pinwheel fashion) to make sure that it was baked all the way through. Seal the dough at the sides to prevent moisture from seeping out.

Pace on baking sheet lined with parchment paper and bake in a preheated oven at 180°C for about 30 minutes, or until golden brown. Serve hot with a side salad as a fairytale main course, or chilled with a sprinkle of soy sauce as a sophisticated appetiser. (Just remember that, if you do see magical elves, you’ve probably used the wrong kind of mushrooms!)

Happy munching!

Advertisements

Leave a Reply

Required fields are marked *.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s