Lavash with Mushrooms and Cheese
Description
Suitable for both holidays and everyday meals. I'm using fresh mushrooms, but you can use marinated or boiled ones. Besides mushrooms, any other kind will work too; mushrooms are just the easiest to buy at the store or market. The roll should go in the refrigerator so it turns out juicier, and then, if you like, you can fry it in a pan for a crisp, golden crust.
Instructions
- 1
Step 1
1. Wash the mushrooms thoroughly and leave them to drain, then peel off the skin.
- 2
Step 2
2. I cut the mushrooms into small pieces, preferably as small as possible.
- 3
Step 3
3. I put the pan on the heat, add a little sunflower oil, and fry them.
- 4
Step 4
4. I take the ready-made Armenian lavash out of the package and spread it on the table.
- 5
Step 5
5. I spread mayonnaise on the lavash so it’s juicier.
- 6
Step 6
6. I put the processed cheese in the freezer for 20 minutes, then grate it and sprinkle it over the lavash.
- 7
Step 7
7. I wash and dry the herbs and chop them finely. I place the sautéed mushrooms on the cheese, then add the herbs.
- 8
Step 8
8. I roll the lavash into a roll and put it in the refrigerator for at least 1 hour, or preferably 3–5.
- 9
Step 9
9. I slice the finished, well-infused roll into pieces (mine are 1 centimeter each) and serve it at the table.