Potato roll with mushrooms
Description
The recipe won't take much time. Although this stuffed potato roll with mushrooms is intended for fasting diets, I like it so much that I prepare it not only during fasting periods but also on regular days. Fortunately, making the roll is quite easy, and all the ingredients are affordable and always available at the store, so treating your family to this dish won't be difficult at all. If you're making this potato roll with mushrooms at home for a regular family dinner, not during fasting, be sure to sprinkle it with cheese—it will form a delicious, aromatic crust and taste wonderful. Serve hot.
Instructions
- 1
Step 1
Rinse the mushrooms under running water and cut them into small pieces.
- 2
Step 2
Next, pour vegetable oil into a frying pan and place it over heat. Finely chop the onion and grate the carrot on a coarse grater. Add the vegetables to the heated oil, then add the mushrooms and fry until golden brown. At the end, season the filling with salt to taste, add spices, and mix in the semolina.
- 3
Step 3
We boil the peeled and washed potatoes until fully cooked, then drain the liquid and mash the potatoes into a puree. Add a little salt and starch to the puree, and mix thoroughly.
- 4
Step 4
Now we spread parchment paper on a flat surface and place the potato mixture onto it. We smooth it out and shape the mashed potatoes into a rectangle 1 cm in height.
- 5
Step 5
Place the mushroom filling in an even layer on the potato layer.
- 6
Step 6
Lifting the edges of the parchment paper, carefully roll the potato layer with the filling into a roll.
- 7
Step 7
Sprinkle the roll with grated cheese, if desired, and place it in an oven preheated to 160-180 degrees. Bake for 30 minutes.
- 8
Step 8
In half an hour, the roll will be ready. You can serve it immediately or enjoy it cooled — it's delicious either way. Enjoy your meal, everyone!