Mushroom Lentil Rolls Recipe

Ingredients

 

2 sheets of solidified puff cake, daintily defrosted

½ container of French lentils

2 containers of vegetable stock

400g of mushrooms, finely hacked

1 onion, peeled and diced

2 stalks of celery, diced

1 carrot, peeled and finely diced

2 cloves of garlic, minced

1 tbs of olive oil

1 tbs of Dijon mustard

¼ container of red wine

2 tsp of newly picked thyme clears out

2 tbs of newly slashed parsley

1 container of breadcrumbs

3 eggs, 1 beaten for brushing the cake

2 tsp of sesame seeds

salt and pepper to taste

Directions

Start by cooking the lentils. Place the lentils and vegetable stock in a pot and heat to the point of boiling before lessening to a stew. Stew for 25 minutes or until the lentils are delicate, empty and put aside to cool.

Heat an extensive griddle over a medium high temperature and include the olive oil, onion, celery and carrot and cook until the onion is brilliant and caramelized. Include the garlic and mushrooms and cook until the mushrooms start to diminish. Include the mustard and red wine and diminish to low and cook for 5 to 10 minutes, or until the fluid has vanished. Put aside to cool.

In the interim preheat the broiler to 200 degrees celsius (400 Fahrenheit) and line a tray with heating paper.

In an extensive vessel join the lentils, mushroom mixture, thyme, parsley and breadcrumbs. Test for flavoring and add salt and pepper to taste. Include 2 of the eggs and blend until decently joined.

Cut the squares of puf cake fifty-fifty and spot spoonfuls of the mixture down one side. Brush with beaten egg and fold the baked good over into a roll. Utilize a sharp blade to cut fifty-fifty and afterward half once more. Rehash with remaining mixture.

Place the moves on the heating tray, brush the finish with beaten egg and sprinkle with sesame seeds. Prepare for 15 to 20 minutes, or until brillian