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Mushroom and zucchini roll

Mushroom and zucchini filling in laminated yeast dough, deep-fried

Yield

pieces of 110 g

Scheduling

Preparation: 42 minutes

Rest period: 90 minutes

Baking time: 4 minutes/170°C

Nutritional values (100 g or 100 ml)

energy: 1'208 kJ/289 kcal;

fat: 20 g, of which saturated 9.8 g;

carbohydrates: 20 g, of which sugars 2.1 g;

protein: 6.7 g; salt 0.8 g

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Ingredients

Yield Recipe

Mushroom and zucchini filling

800 g

zucchini, fried

720 g

king oyster mushrooms, fried

240 g

mild hard cheese
cut into slices

20 g

wild garlic leaves, fresh

Zucchini, fried

1'135 g

zucchini
cut lengthwise into slices

95 g

olive oil

10 g

table salt

Heat the olive oil in a frying pan and fry the zucchinis well on both sides. Season with salt at the end.

King oyster mushrooms, fried

890 g

king oyster mushrooms
cut lengthwise into slices

70 g

olive oil

7 g

table salt

Clean the mushrooms and cut lengthwise into slices, halving smaller ones. Heat the olive oil and fry the mushrooms briefly and vigorously on both sides. Season with salt at the end.

Additional ingredients

1'800 g

butter croissant dough

150 g

fine semolina
(for rolling out)

40 g

egg wash
(for brushing)

150 g

frying fat
(for deep-frying)

Production

Preparing the filling

Layer 800 g of fried zucchini strips, 240 g of hard cheese slices, 20 g of wild garlic leaves, and 720 g of sautéed king oyster mushroom slices as tightly as possible in a 24×44 cm metal frame. Freeze for 60–90 minutes, then cut into 30 pieces (2 strips/15 pieces each). Continue processing while frozen.

Tip: Replace wild garlic with basil or lovage leaves, depending on the season.

Butter croissant dough

Roll out the dough to 1.2 mm, prick with a fork and leave to rest in the freezer at -18°C for 30–60 minutes. Then cut into 15×13 cm rectangles and brush the edges with egg wash.

Processing

Place the cut and frozen fillings diagonally on the pieces of dough.

Rollers

Starting at a short side, fold the four sides inwards one after the other so that the filling is well enclosed. This technique makes it almost impossible for the edges to tear during the deep-frying process.

Before baking, leave the dough pieces to rest at room temperature for about 30 minutes.

Baking

Bake at 170°C until golden brown.