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Cottage cheese and mushroom roll

Recipe from: 1/8/1998 12:00:00 AM
Ingredients 10
Servings 0


  • 15
  • 1
    small onion, finely chopped
  • 250
    fresh button mushrooms, chopped
  • 3
    eggs, separated
  • salt and freshly ground black pepper
  • 10
    freshly chopped parsley
  • 125
    cottage cheese with chives
  • 100
    bacon, fried and chopped


15 min
Preheat the oven to 150 ºC and line a Swiss roll tin with baking paper. Spray with nonstick spray. Melt the butter and fry the onions until tender. Add the mushrooms and stir-fry until all the liquid has evaporated and the mixture is dry. Remove form the heat and cool. Whisk the egg yolks and stir into the cooled mushroom mixture. Sea son and add the parsley. Whisk the egg whites until soft peaks are formed and fold into the mushroom mixture. Pour the mixture into the prepared Swiss roll tin and bake for about 15 minutes until done and set. Meanwhile, mix the cottage cheese and bacon for the filling. Carefully turn out the roll on a clean tea towel, remove the baking paper and spread the filling evenly over the roll. Roll up carefully using the tea towel. Makes 1 medium roll.

Read more on: bake  |  dairy

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