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Any mushroom enthusiast will love this Mushroom & Onion Bread Roll.

I made an extra portion of sweet bread dough when I was making Samosa Bread Buns to make this. The combination of mushrooms & onions make this a really fragrant roll. You may use fresh white or brown button mushrooms, portobello or a combination of all three.

Ingredients (for 2 rolls) :

For Sweet Bread Dough, see Samosa Bread Buns

To make the Stuffing :
18 button mushrooms (sliced)
2 large onions (chopped)
4 pcs garlic (minced)
1 tablespoon lemon juice
salt & black pepper to taste
1 tablespoon olive oil for frying
4 tablespoon basil pesto (optional)
1 beaten egg yolk for glazing
some black pepper and mixed herbs

Method :
1) Saute the chopped onions and garlic until fragrant. Toss in mushrooms and stir-fry for 1 min.

2) Add lemon juice, salt & pepper to taste.

3) Leave to cool until ready to use.
IMG_20130316_14– prepare the mushroom & onion fillings ahead and set aside to cool

To make the Roll :

1) Roll the prepared dough to a 10″x8″ rectangle. Spread basil pesto on the surface (this  is optional) and then top it with the cool mushroom stuffing.
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2) Roll the dough up carefully like a swiss roll and make several slits on the top with a sharp knife.
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3) Leave it in a warm place to proof for 50 mins until double in size and then glaze it with beaten egg yolk and sprinkle some black pepper and mixed herbs over it. Bake in a preheated 180°C oven for 20 mins or until golden brown. Leave on a cooling rack.
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Enjoy the freshly baked Mushroom & Onion Roll as a breakfast, lunch or even dinner meal with your favourite beverage or cream soup.

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