Mushroom Lavash Roll Recipe 465 Food

LAVASH

Steps:

• Place the flour, salt and sugar into a medium bowl and whisk to combine. In a small bowl whisk together the water, egg, and 2 tablespoons of the butter. Add the egg mixture to the dry ingredients and stir until the dough comes together, adding additional water if the dough is dry. Knead the dough in the bowl 5 to 6 times. Turn the dough out onto the counter, divide into thirds, cover with a tea towel and allow to rest for 30 minutes.
• Preheat the oven to 375 degrees F.
• Lightly butter the back of a half sheet pan using some of the remaining butter. Place the sheet pan, upside down on a surface that will prevent sliding. Working with one ball at a time, place the dough ball onto the back of the sheet pan and roll the dough out to an even 1/8-inch thickness. Gently stretch the edges of the dough so they fall slightly below the edge of the pan and hold the dough in place. Lightly brush the dough with butter, place on the middle rack of the oven and bake for 10 to 15 minutes or until golden brown. Remove the lavash to a cooling rack. Repeat with the remaining dough, on a cooled pan. Break each sheet into shapes and sizes as desired. Once completely cooled, store in an airtight container for up to 5 days.

MUSHROOM LAVASH ROLL RECIPE - (4.6/5)

Steps:

• Finely chop the mushrooms. Put them into deep preheated skillet over low heat. Add 1/2 cup water. Cover the skillet and stew the mushrooms until all water and juice evaporates, stirring occasionally. Dice the onion and send to the skillet. Add the butter, mix until fully melted. Fry the mushrooms and onion for 10 minutes. Set aside until completely cool. Put the lavash bread on the table. Place the mushrooms in the middle and spread evenly. Grate the cheese. Put it on the ends of lavash sheet. Smear the sour cream over the cheese. Roll the lavash sheet up tightly. Wrap your mushroom lavash roll in foil and put in the fridge for a night (or for 3 hours at least).