Chicken & Meat

Potato rolls with mushrooms

4 servings

1 hour (your 30 min)

I recommend everyone to make a Lenten dish of potatoes and mushrooms. This dish is made without eggs, without meat and without cheese, from the simplest ingredients, but it turns out very tasty and nutritious. Lenten recipe for potato rolls with mushrooms in tomato sauce – for lunch, dinner and even festive table!

Ingredients (for 4 servings)

Potatoes – 400g
Mushrooms – 300g
Onions – 1 gr
Flour – about 300 g
Vegetable oil – 70 g
Tomato paste – 2 tbsp.
Salt – 1 tsp.
Sugar – 1 tsp.
Provencal herbs – 1 tsp.
Fresh dill (to serve) – 1 bundle
Boiled water – 200 ml

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Prepare the necessary ingredients.

Cut the potatoes into pieces and put them to boil.

Finely chop the onions.

Slice mushrooms.

Boil the potatoes until they are soft (20-25 minutes at the boil) and mash them until they are smooth, after pouring out all the water. Leave the mashed potatoes to cool until warm.

Fry the mushrooms and onions in vegetable oil until tender (until the onions are translucent and the moisture evaporates from the mushrooms), salt to taste.

While the mushrooms, onions and potatoes cool down, prepare the filling: mix tomato paste, salt and sugar in a separate bowl (the amount of salt and sugar can be adjusted to taste), then add boiling water.

Knead potato dough: add vegetable oil and flour to warm potatoes. Do not add all the flour at once, you may need less, depending on the type of potatoes. Knead well. The potato dough should not crumble.

Line a table with cling film, grease it lightly with oil, and place the potato dough in a rectangle shape.
Place a layer of mushrooms on top of the layer of potato dough.

Wrap the rolls in cling film.

Slice the potato roulade with mushrooms and place it vertically in a greased tin.
Pour the potato rolls in the prepared tomato sauce.
Preheat the oven to 180 degrees for 25 minutes.

The potato rolls with mushrooms are ready. Sprinkle the dish with fresh dill and serve.

Bon appetit!

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