Mains · Finnish

Sienimunakasrulla

Name: Sienimunakasrulla
Cook time: 75 min
Total time: 75 min
Yield: 6 servings
Cuisine: Finnish
Ingredients: 50 g butter or margarine; 1 dl wheat flour; 0.5 l milk; 3 eggs; 0.5 tsp salt; 0.5 tsp black pepper; 0.5 tsp baking powder; 300 g button mushrooms, funnel chanterelles, or other mushrooms; 1 small leek; 1 tbsp butter or margarine; 1 tbsp wheat flour; 1 tub chive cream cheese 180 g; a pinch of salt and black pepper; 0.5 tsp mixed herbs; 1 dl grated Emmental-Mozzarella cheese

The omelet roll is filled with a mushroom and cream cheese filling. You can vary the mushrooms according to the season.

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Melt the fat in a saucepan and stir in the wheat flour. Gradually pour in the heated milk, stirring constantly. Let the sauce simmer gently for a few minutes and remove from the heat to cool.
2
Separate the egg yolks and whites. Add the salt, black pepper, baking powder, and yolks one by one to the sauce, mixing well. Whip the egg whites into a stiff foam and gently fold into the mixture.
3
Pour the batter onto a baking sheet lined with oiled parchment paper. Bake in a 200 °C oven for about 15–20 minutes. Turn the omelet sheet upside down onto another piece of parchment paper and peel off the baking paper.
4
Clean and chop the mushrooms. Finely chop the halved, rinsed leek. Melt the fat in a pan. Sauté the mushrooms and chopped leek in it, and let simmer for a moment under a lid.
5
Sprinkle wheat flour on top and stir in the cream cheese. Season the mushroom stew with salt, black pepper, and mixed herbs. Spread the filling over the omelet sheet and roll it up.
6
Place the roll on a baking sheet lined with parchment paper. Sprinkle grated cheese on top and heat the roll in a 250 °C oven for 5–10 minutes, until the cheese has melted and turned slightly golden.