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    Mushroom Rolls

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    Mushroom Rolls

    • Preparation time: 40 minutes
    • Cooking time: 10-15 minutes, plus cooling
    • Total time: 1 hour 5 minutes to 1 hour 10 minutes 60 minutes 10 minutes

    Makes: about 16


    • 2 shallots, roughly chopped
    • 500g mushrooms
    • 15g butter
    • 25g grated Parmesan
    • 1 slice stale bread, whizzed to breadcrumbs in a processor
    • Small bunch parsley, finely chopped
    • 1 egg, beaten, plus extra to glaze
    • Salt and freshly ground black pepper
    • 375g pack ready-rolled puff pastry
    • Sesame seeds for decoration (optional)


    1. Preheat the oven to 220°C/gas 7 and oil a large baking tray.
    2. Whizz the shallots in a food processor until finely chopped. Add the mushrooms, a few at a time, and process to a purée.
    3. Heat the butter in a large frying pan over a medium heat, add the mushroom mixture and sauté for 15-20 minutes. Put the mixture in a sieve over a bowl (it may release more liquid as it cools). Leave to cool.
    4. Transfer to a bowl, then stir in the Parmesan, breadcrumbs, parsley, beaten egg and seasoning.
    5. Lay the pastry out flat on a work surface, and roll it a little thinner into a 30 x 40cm rectangle. Cut in half lengthways, and spread half the mushroom mixture down the centre of each piece in a long sausage shape. Brush one long edge of each piece of pastry with the extra beaten egg, then roll the pastry around the filling, and seal carefully. Brush with egg, then cut each cylinder into short lengths and place on the baking tray, with the joins on the bottom. Sprinkle each roll with a pinch of sesame seeds, if desired, then bake for 10-15 minutes until golden brown. Cool on a wire rack.

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