Mushroom Rolls

The last day of the holiday has come… One way or another, another holiday has disappeared from our lives.

I was only able to spend this evening at home during the holiday, when I was home, of course, the job came to a head :) When I consulted the roasted blood mushrooms waiting in the freezer, what to do this evening, mushroom roll pie came out.

Before I make the pastry tonight, I promised not to buy phyllo from the market again.

The Güllüoğlu phyllo dough I bought from Real was broken even though it was 3 days before its expiration date. I bought 2 packs of phyllo dough and when I opened the first pack, I got a sour smell along with the glue smell. When I smelled the same smell in the second package, I went to the market today for a return. I returned the yufka and promised myself never to buy yufka from the store again. Love…

Ingredients for Mushroom Roll Pie Recipe

• 3 pieces of dough
• 2-3 tablespoons of black cumin
• 2 tablespoons margarine (for greasing the pan)

For sauce:

• 1 pieces of eggs
• 1 bowl of yogurt
• 1 tea glass of olive oil

For internal mortar:

• 250 g cannabis or cultivated mushrooms
• 1 medium onion
• half a teaspoon of olive oil
• The juice of half a lemon
• Salt
• Black pepper

Making the Mortar:

1. Wash the mushrooms in plenty of water, chop the washed mushrooms into cubes
2. Boil water in a large pot, squeeze the juice of half a lemon into it, throw the chopped mushrooms into the water and boil for 10 minutes.
3. Drain the boiled mushrooms.
4. Chop the onion. Take the olive oil in the pan, heat the oil on medium heat and throw the onions into the pan. After sautéing the onion for 1 minute, add the mushrooms.
5. Fry for 6-7 minutes on high heat (until it releases its water and absorbs it).

Making the Pies:

1. Beat yoghurt, egg and 1 tea glass of oil thoroughly, divide each of the phyllo dough into 3 equal parts, and brush the mixture we have prepared between each piece with the help of a brush.
2. Spread the mushroom mortar you prepared in the middle of each piece and fold the edges of the dough and wrap it. Grease the baking tray.
3. Arrange the pastries on the tray at 2 cm intervals. Spread the remaining batter on the pastries and sprinkle with black cumin seeds. Bake in a preheated oven at 180 degrees until golden brown.