Zucchini Roll with Mushrooms
Main Dishes • European
Description
Zucchini Roll with Mushrooms
Ingredients
- Chicken Egg 2 pieces
- Young zucchini 2 pieces
- Pickled Chanterelles 10 oz
- Herbs 1 bunch
- 10% cream 5 fl oz
- Wheat Flour 10 oz
- Hard Cheese 0 oz
- Garlic 3 cloves
- Baking Powder 1 teaspoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Wash the zucchini and cut off the ends. Grate them on a coarse or medium grater.
Step 2
Separate the egg whites from the yolks. Add the yolks, salt, flour, and baking powder to the grated zucchini. Mix everything well until smooth.
Step 3
Whip the egg whites separately with a small pinch of salt. Gradually add the whipped egg whites to the zucchini mixture, folding gently.
Step 4
Line a baking sheet with parchment paper (you can also spray it with vegetable or olive oil for easier removal later), pour in the batter, and smooth it out. Place in an oven preheated to 355°F for about 30–40 minutes. When the cake turns golden, it can be removed from the oven.
Step 5
While the cake is baking, prepare the filling. Wash and dry the mushrooms. Cut the champignons into strips or cubes.
Step 6
Finely chop the onion. Mince the garlic. Sauté the garlic and onion in oil, then add the mushrooms. Cook for about 5–10 minutes. Add the cream. Simmer for another 5–7 minutes until the mixture thickens. Season with salt and pepper to taste.
Step 7
Carefully detach the baked cake from the paper, place it back, and roll it up. Let it cool slightly.
Step 8
Grate the cheese finely. Wash and dry the herbs. Chop them finely.
Step 9
Spread the mushroom filling over the cooled cake. Sprinkle with grated cheese on top. The final layer is the finely chopped dill and parsley.
Step 10
Roll up the cake, holding the edges with the paper.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!