Mushroom Roll II

To prepare a savory and impressive dish, we start by sautéing 4 tablespoons of flour in a pot with 150 ml of heated oil. This step is essential as sautéing the flour will provide a deeper taste and a pleasant aroma to our sauce. Once the flour turns golden, we extinguish the mixture with 500 ml of slightly salted milk, stirring constantly to avoid lumps. Once we achieve a homogeneous composition, we transfer the mixture to a bain-marie and let it simmer on low heat until it thickens. It is important to stir frequently to ensure a fine and creamy texture. After the sauce has thickened, we let it cool to room temperature.

Next, we will incorporate the egg yolks, one at a time, mixing vigorously after each to ensure they integrate perfectly into the composition. Only after the yolks are well incorporated, we will add the beaten egg whites, being careful to fold them gently with a spatula to maintain the aeration of the batter. After completing these steps, we pour the mixture into a baking tray lined with butter and flour or with baking paper, then place it in the preheated oven at 180 degrees Celsius. We bake for 15-20 minutes or until the batter becomes lightly golden and firm to the touch.

When ready, we turn the sheet of dough onto a damp towel, removing the baking paper if used. We carefully roll the dough and let it cool. Meanwhile, we prepare the filling. We start by sautéing sliced mushrooms in heated butter, stirring constantly to allow the juice they release to evaporate. After the mushrooms are cooked, we season them with salt and pepper to taste. We add a white sauce made from a tablespoon of sautéed flour in 50 ml of oil, extinguished with 250 ml of milk, simmered on low heat until it thickens. We combine the sauce with the mushrooms and mix well.

We unroll the sheet of dough, spread the warm mushroom filling over its surface, roll it up again, and place the dish in a heat-resistant dish greased with a little butter. We have the option to customize the dish in three delicious ways: plain, sprinkled with grated cheese, or spread with seasoned sour cream, then sprinkled with grated cheese and topped with sour cream. Regardless of the choice, we leave the dish in the oven for 10-15 minutes until it is nicely gratinated.

This dish can be served both warm, sliced, and cold, being equally tasty in both versions. The intense flavors of the mushrooms, along with the soft and fluffy texture of the roulade, will turn every meal into an unforgettable culinary experience.