You can use any filling for this roll: mushrooms, vegetables, meat, potatoes, or rice. Anything your imagination can come up with. We’ll be making a mushroom roll, so we’ll use mushrooms for the filling.
To prepare the dough, toast a third of a cup of flour in 3 tablespoons of hot butter and let the mixture cool. Once the flour mixture has cooled, pour in a cup of milk, bring it to a boil, then simmer for about 5 minutes. Grate 150 g of hard cheese and add it to the milk, stirring to combine. Add the yolks of 4 eggs, season the mixture with salt, and mix again. Whip the egg whites separately and fold them into the dough. Spread the dough for the mushroom roll onto a baking sheet to a thickness of about 1 centimeter. Bake the dough in the oven at 350°F (180°C) for about 15 minutes. The crust should be partially cooked.
For the filling, chop the mushrooms into small pieces, mix them with green onions, and sauté for a couple of minutes in vegetable oil. Add 3 tablespoons of sour cream, 1 teaspoon of flour, and black pepper to taste; stir and simmer until thickened. Let the mushroom filling cool. Once the filling has cooled, spread it evenly over the baked dough, carefully roll it up, and bake in the oven until golden brown. Before serving, cut the mushroom roll into slices. It’s absolutely delicious!
