Puff Pastry Pie with Mushrooms and Goat Cheese
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 15
Complexity: easily
Servings: 15
Nutritional value per serving:
Calories 362, total fat 16 G., saturated fats 6 G., proteins 16 G., carbohydrates 41 G., fiber 6 G., cholesterol 35 mg, sodium 743 mg, sugar 6 G.
Calories 362, total fat 16 G., saturated fats 6 G., proteins 16 G., carbohydrates 41 G., fiber 6 G., cholesterol 35 mg, sodium 743 mg, sugar 6 G.
This delicious roulade is a harmonious combination of a tender mushroom filling and crisp puff pastry. The recipe uses store-bought puff pastry, and the filling is made from a mixture of oyster mushrooms and king button mushrooms, along with thyme, dill, aromatic vegetables, and goat cheese, which adds just the right amount of creaminess. Slice the roulade once it's completely cooled and serve as an appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Mushrooms
- 1.3 kg brown button mushrooms, half cut into quarters, half into thin slices
- 900 g oyster mushrooms, cut into smaller pieces
- 0.5 cups cream sherry
- 2 tablespoons of vegetable oil
- 10 sprigs of fresh thyme
- 5 sprigs of fresh dill
Filling
- 3 carrots, diced
- 2 fennel roots, diced
- 2 medium onions, diced
- 1 head of celery, diced
- 2 tablespoons of vegetable oil
- Two bars of goat cheese, 200g each.
Roll
- Three sheets of frozen puff pastry measuring 25x30 cm, thawed
- 2 eggs, beaten
- 0.5 cup panko breadcrumbs
- 1 teaspoon chopped dill
- Cooking spray
- Cranberry sauce, for serving
We recommend
Recipes with similar ingredients: puff pastry, oyster mushrooms, Crimini mushrooms, fennel bulb, thyme, celery root
Cooking the dish according to the recipe:
- MushroomsPreheat oven to 175°C. Combine the button and oyster mushrooms, sherry, butter, thyme, dill, and some salt and pepper in a baking dish and bake for 10 minutes. Let cool. Remove and discard the herb sprigs.
- FillingSauté the carrots, fennel, onion, and celery in butter in a heavy-bottomed saucepan over medium-low heat until soft. Turn off the heat and stir in the goat cheese until melted. Transfer to a baking sheet and let cool.
- Preheat oven to 350°F (175°C). Line three baking sheets with parchment paper and spray with cooking spray. Roll out each roll and bake on a separate baking sheet.
- In a large bowl, combine the mushrooms and vegetables. Place each sheet of dough on a baking sheet lined with parchment paper. Brush the edges of each sheet with egg yolk, then sprinkle breadcrumbs in a line down the center of the dough. Spoon a third of the filling over the panko, then sprinkle with more breadcrumbs to absorb excess liquid.
- Roll the dough tightly into a log and place it seam-side down. Brush with beaten egg and sprinkle with dill, salt, and black pepper. Assemble the remaining two rolls in the same way. Bake for 10 minutes, then rotate the baking sheets and bake the strudels until golden brown, about 10 more minutes. Let cool, then slice into 1-cm-thick slices and serve with cranberry sauce.
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