Mushroom Roll

Name: Mushroom Roll
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: European
Ingredients: 300 g wheat flour, AP; 3 g Instant Yeast, Saf; 4 g salt; 42 g sugar; 3 egg yolks; 156 g milk, whole; 60 g butter, soft; 454 g mushrooms; 1 tbsp onion, diced; 1 tbsp butter; 1 tbsp heavy whipping cream; 1/2 tsp black pepper, ground; 1/2 tsp thyme, dry; 1/2 tsp salt, adjust to taste; 1 tbsp parmesan, grated; 1 egg yolk; 1 tbsp water, cold; 1 pinch salt

10 steps

Prep:1h 30minCook:25min

My clients named this appetizer "Wellington Butts." The ends with just dough and mushrooms are sliced off when serving Beef Wellington. They are so delicious! I’ve never seen them left on a plate — always gone. I made it a recipe on its own. One portion in this recipe is one roll, which makes 10-12 slices 1" thick.

Updated at: Wed, 23 Aug 2023 16:48:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories751.2 kcal (38%)

Total Fat31.1 g (44%)

Carbs100.3 g (39%)

Sugars19.9 g (22%)

Protein21.5 g (43%)

Sodium1044.9 mg (52%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

Instructions

for dough

Step 1

In a bowl, measure and combine with a whisk all dry ingredients — flour, yeast, sugar, and salt.

Step 2

Add egg yolks and milk. Mix and knead the dough until smooth. It takes about 8 to 10 minutes by hand. Cube the butter and knead it into the dough. Using a KitchenAid stand mixer and K-shaped attachment, start with the "Stir" setting to combine all ingredients, then set "6" for 8 minutes to knead the dough.

Step 3

Shape the dough into a ball. Place it into a large bowl, cover with plastic wrap, and let the dough double at room temperature. It'll take about 1-1.5 hours. The timing depends on your room temperature. You can flatten it and refrigerate it in a covered container for up to 48 hours.

for filling

Step 4

Gently rub mushrooms with dry paper towels to remove any dirt and dice.

Step 5

Place a large skillet on high heat and add 1 tbsp of butter to melt. Add mushrooms, season, and cook them over high heat, constantly stirring, until reduced in volume 4-5 times. Add Sherry and cook to let evaporate.

Step 6

Add cream, thyme, toasted shallots, cook for another minute, stirring, and take off the heat. Let them cool to room temperature, and refrigerate until ready to assemble the roll.

to make the roll and bake it

Step 7

Preheat oven to 350F. Line the baking pan with a silicone mat or greased parchment paper.

Step 8

Roll the dough and spread mushrooms 0.2" thick, leaving an uncovered border about 1" wide. Sprinkle with cheese.

Step 9

Roll two ends towards the middle. Secure the filling and carefully roll it upside down to the lined baking pan. Score the top, making 1/2" intervals and cutting through to the layer of mushrooms. Make an egg wash and brush the top.

Step 10