Detailed step-by-step recipe with photos: Step 1
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Prepare ingredients: Thaw meat in advance if using frozen product. Rinse the mushrooms. Small, young champignons do not need to be peeled as long as they are clean and white. Instead of champignons, you can use any mushrooms you like. Frozen mushrooms will also work.
Tip: you can use wheat or rye breadcrumbs; the shade of the crust will depend on them. I use homemade toast bread crumbs.
Onions are a great addition to the recipe; you can replace them with white onions, leeks and even purple onions — whatever you have on hand. Aromatic sweet paprika can be used regular or smoked. If the flavor of your paprika does not seem intense enough, use 2 times more.
You can use any cheese for chicken roll with mushrooms, but it turns out especially delicious with savory types, for example, cheddar, gouda, and parmesan.
For the meat mat you will need a little milk; it should not be replaced with cream. If you don’t have fresh on hand, prepare it from dry at the rate of 6-7 g per 50 ml of warm water. Fresh garlic can easily be replaced with dried garlic, but you need to take 2-3 times less of it and add it to the finished filling.
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Step 2
Cut the onion into small cubes and fry in a mixture of butter and vegetable oil until golden. Fry over high heat for about 4-5 minutes.
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Step 3
Cut the mushrooms in half and cut into medium-sized slices.
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Step 4
Squeeze 1-2 cloves of garlic into the fried onion and stir.
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Step 5
Immediately add all the mushrooms and fry over high heat for 6-7 minutes until the moisture has evaporated.
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Step 6
While the mushroom filling is being prepared, grate the cheese on a medium or coarse grater.
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Step 7
Season the prepared mushrooms with salt and pepper. Cool so that they are not too hot when rolling.
Tip: To speed up cooling, transfer the mushrooms to another container.
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Step 8
Cut the chicken fillet into large pieces and place in a blender bowl. Grind until smooth.
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Step 9
Place the minced meat in a deep bowl, pour in the milk, add breadcrumbs (half the prepared amount), a little salt and pepper.
Breadcrumbs recipe
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Step 10
Knead until smooth and beat a little into a bowl. Beating compacts the minced meat, making it more convenient and uniform in the roll.
At this stage, you can turn on the oven at 190-200 degrees to heat up.
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Step 11
Moisten the table with water, put cling film and moisten it again so that the minced meat does not stick too much.
Place the minced meat and flatten it with wet hands into a 1 cm thick rectangle or square.
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Step 12
Place cooled mushrooms on top.
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Step 13
Sprinkle with grated cheese, but not too thickly, otherwise it will melt and the roll will lose its shape. Lightly press the filling on top.
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Step 14
Roll up the roll, helping yourself with film. It's okay if a little of the filling falls out on the sides. You can push it back and seal the edges with minced meat.
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Step 15
Transfer the roll to parchment paper and sprinkle with a mixture of breadcrumbs and sweet paprika. Lifting the parchment on the sides of the roll, cover the bare side areas of the minced meat with the fallen crackers.
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Step 16
Place the chicken roll with mushrooms and cheese in the oven for 40 minutes. After 30 minutes, if the top begins to burn, cover with a sheet of foil. Cook at 190 degrees with top and bottom heat.
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Step 17
Serve the chicken roll with mushrooms and sliced cheese warm or hot. Bon appetit!
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