Vegetarian sandwiches with porcini mushrooms - Kristina Gašpar
Vegetarian sandwiches with porcini mushrooms – for forest meat lovers 😉
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Vegetarian sandwiches with porcini mushrooms - Kristina Gašpar
- 200 g flour type 500
- 50 g of wholemeal flour
- 50 g of rye flour
- 1 teaspoon of sugar
- 1/2 teaspoon salt
- 10 g of yeast
- 1,7 dl of lukewarm water
- Ingredients needed for the filling:
- 100 g of grated gouda
- 50 g of dried porcini mushrooms
- to taste: salt (pepper, oregano)
- 3 tablespoons of oil
- For decoration 20 hot peppers
- Preparation of rolls: Stir yeast and sugar in the specified amount of water. Put all the dry ingredients together and make a well. Pour in the stirred yeast and knead the dough. It is best when the dough is kneaded the night before baking, kneaded in the morning, left to rise again, and then shaped into rolls.
- Divide this amount into 20 parts and shape into rolls.
- Leave them to stand in a warm place for at least 15 minutes, then bake for 13 minutes at 200 degrees.
- Cut the warm rolls in half and fill with filling.
- To prepare the filling, soak the dry boletus in lukewarm water to swell. Cut it into smaller pieces and fry in hot oil at a high temperature for a few minutes. Then add spices. When the mixture has cooled, add grated Gouda.
- Decorate the rolls with hot peppers and pierce with toothpicks
