Name: Cottage cheese and mushroom roll
Cook time: 15 min
Total time: 15 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 15.00 ml butter; 1.00 onion small, chopped; 250.00 g button mushrooms; 3.00 eggs seperated; sea salt and freshly ground black pepper; 10.00 ml fresh parsley chopped; 125.00 g cottage cheese with chives; 100.00 g bacon chopped and fried

Recipe Disclaimer

Tap for method

Ingredients (8)

MUSHROOM ROLL

15.00 ml	butter
1.00	onion — small, chopped
250.00 g	button mushrooms
3.00	eggs — seperated
	sea salt and freshly ground black pepper
10.00 ml	fresh parsley — chopped

FILLING

125.00 g	cottage cheese — with chives
100.00 g	bacon — chopped and fried

Tap for ingredients

Method:

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.