Return to Main Recipes Page/Return to Home Page

Mushroom Cheese Ring (D, TNT)
Source: "Savory Baking," by Benny Saida
Serves: 8 to 10

Ingredients for the dough:
400g (14 oz.) French puff dough
1 egg, beaten
2 tbsp. sesame seeds

The filling:
1/4 cup (50g) butter
3 tbsp. oil
2 big onions, chopped
600g (1 lb. 5 oz.) Champignon mushrooms, sliced
Salt, freshly ground pepper
1 tbsp. flour
1/3 cup whipping cream (I used cream for coffee, American equivalent Half & Half)
1/3 cup parsley, chopped
1 cup Kashkaval cheese, chopped (or any other sharp hard cheese or as I used grated hard goat cheese)

300g (10 oz.) Champignon mushrooms, small and whole
100g (3 oz.) Champignon mushrooms, sliced not thinly
2 tbsp. butter
Salt, and freshly ground pepper
4 tbsp. chopped parsley for decorating

Prepare a buttered big pizza pan, or any flat baking pan. Heat oven to 200°C (375°F).

In a big skillet warm up the butter and oil, fry slightly the onions, add the chopped Champignon mushrooms and continue to fry until liquid evaporated.

Add salt and pepper to your taste, and add the flour. Continue to fry just for another few seconds, add the whipping cream, mix and continue to simmer until it thickening. Take off the heat and add the cheese and parsley. Mix. Set aside for farther use and cool completely.

On a floured board roll out a big leaf about 50X30cm (20"x12").

Put the filling on the lower part of the dough. Roll up a roulade, and close tight the ends of the roulade.

Brush with wet brush the ends of the dough so it sticks well together.

Combine the 2 ends together to make a ring about 33cm (13") diameter.

Brush with an egg and scatter on top the sesame seeds.

Bake for 35 minutes until the dough will puff and get gold in color.

Wash both mushrooms and pat dry.

In a heavy skillet warm up the butter, add the both mushrooms and fry until gold in color. Add salt and pepper.

To serve: Put the ready baked ring on a serving plate and fill the middle with the topping.

Decorate with chopped parsley.

Enjoy with a good cool white wine.

Poster's Notes:
Here is a recipe that I highly recommend. It is good to serve all thru the year, especially for celebrating Shavuot.

Posted by Rina Perry

Nutritional Info Per Serving:N/A