Roll stuffed with mushrooms
Products (per 4 portion):
6 eggs
180 g coarse flour
400 g fresh porcini mushrooms (may be others)
60 g butter
50 g onion
200 g of cheese
600 g tomatoes
parsley, baking powder
Preparation:
Fry the chopped onion in butter, add the washed and chopped mushrooms, parsley and simmer together until tender.
Beat a thick foam from egg whites, add to them mixed with olive oil and salted yolks, as well as flour with baking powder.
Pour the resulting mass onto parchment paper and bake on a sheet in a warm oven. Put the baked biscuit dough on a damp cloth, remove the paper, spread with mushroom filling and roll up. As soon as the roll has cooled down a bit, serve it on the table, sprinkled with grated cheese and garnished with tomatoes.