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Mushroom Roll


120 min

Mushroom Roll

Mushroom Roll Photo 1


120 min


5 persons




0.00 rating-star (0)

Author: Monica Feluchi

This mushroom roll is a nice treat for your guests and family members, who like mushrooms. The dough and the topping are quite easy to prepare, so it won’t take mush time to cook the dish. The result, however, is expected to be fantastic! Let us have a look at the recipe of the mushroom roll right now!


  • onion: 1 piece
  • sugar: 1 tsp
  • milk: 0.5 cup (warm)
  • salt: 0.5 tsp
  • black pepper: 1 pinch
  • oil: 6 Tbsp (3 tbsp for the dough and 3 tbsp for frying)
  • champignons: 700 g
  • cabbage: 300 g
  • egg: 3 piece (1 egg yolk and 1 egg for the dough plus 1 egg and 1 egg white for the topping)
  • dry yeast: 20 g
  • wheat flour: 250 g

Metric Conversion

Stages of cooking

  1. To make the dough for the mushroom roll, dissolve dry yeast in warm milk. Add 1 teaspoon of sugar and leave for 5-10 minutes. Mix the ingredients well and knead the dough. It should not stick to your hands. If it does, add more flour. Cover the dough and leave in the warm place for a few hours. 

    Mushroom Roll Photo 2
  2. Now, let’s cook the topping. Slice champignons and fry them on oil. Put the mushrooms on paper towels then and chop them in the blender.

    Mushroom Roll Photo 3
  3. Slaw the cabbage, chop the onion and fry them separately.

    Mushroom Roll Photo 4
  4. Add cabbage and onion to the champignons. Then add salt and pepper. Whip one egg and add it to the topping, leaving a bit of it for the egg wash.

    Mushroom Roll Photo 5
  5. Roll out the dough and spread the topping. Then form the roll.

    Mushroom Roll Photo 6
  6. Cut into several portions around 3-4 cm each using a sharp knife. Cover the rolls with the towel and leave in the warm place once again. 30-40 minutes will be enough. Put the rolls on the baking paper then and cover each piece with the egg wash you have left.


    Mushroom Roll Photo 7
  7.  Bake in the oven at 190 C (374 F) for about 20 minutes. Bon appétit!  


    Mushroom Roll Photo 8

History of the Mushroom Roll:

Mushroom Roll is quite a popular dish across the world, with multiple variations depending on the country and region. The roll originated in Eastern Europe and was traditionally made with the leftover pieces of bread dough, filled with cabbage and mushroom stuffing. With time, the recipe evolved to include various other stuffing ingredients, including meat, vegetables and cheese. Today, it's a widely popular snack that's enjoyed globally.

Tips and Tricks for Mushroom Roll Recipe:

  • While making the dough, make sure to knead it well, so that it becomes light and fluffy. You can also add a little bit of sugar for a sweeter touch to the dough.
  • The filling can be adjusted according to personal preferences. You can include different vegetables, like zucchini or carrots, to add some more colour and flavour to the dish.
  • To make sure that the roll doesn't fall apart while baking, use a sharp knife to cut the portions, so that it doesn't break the dough. Also, make sure to seal the edges well, so the filling doesn't come out.
  • Be careful while spreading the topping over the dough, so that it covers it evenly. Overloading it may cause the roll to tear.
  • When baking the roll, pay attention to the temperature and time, as oven temperatures may vary. Keep an eye on the colour and texture, and take it out when it's golden brown and nicely cooked.

Tips for presenting the dish:

  • To make the dish more visually appealing, garnish it with some chopped herbs, like parsley or chives. This will add a fresh touch and a pop of colour to the dish.
  • Serve the mushroom roll with some dipping sauce of your choice. You can go for classic garlic aioli, a spicy tomato dip or a tangy mustard sauce - all of which go well with the savoury flavours of the dish.
  • You can also cut the roll into bite-sized pieces and serve it as a party snack, or as an accompaniment for soups and salads. This would make it easier to eat and give the dish a more elegant look.

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