Detailed step-by-step recipe with photos: Step 1
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Prepare the ingredients: defrost the minced meat or chicken, and also let the frozen spinach “depart” a little. The recipe uses minced chicken fillet, as it contains less fat, and the roll holds its shape better with such meat. You can take any mushrooms.
Tip: if you cook with fresh spinach, use 2-3 times more, as it shrinks greatly in volume. If there are too few leaves, it will not be felt in the filling.
Onions can be replaced with white onions or leeks. With the latter, the taste will be especially interesting and unusual. I also use Argentinian cheddar — it has no dyes and is yellow in the filling, not orange. Any hard cheese of your choice will do.
For flavor, onions and mushrooms are fried with the addition of butter with a fat content of 72.5%. You can take 83% oil, but this is an extra waste. Breadcrumbs should not be substituted for bread for this recipe. But you don’t need to use “Chicken” seasoning at all. Or take khmeli-suneli.
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Step 2
Cut the onion into medium cubes or quarter rings. In this recipe for minced chicken roll with mushrooms, the type of cut does not really matter.
Immediately heat the frying pan with vegetable oil and butter over high heat.
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Step 3
Cut the mushrooms into arbitrary pieces, for example, in half and into slices 0.3-0.6 mm thick.
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Step 4
Fry the onion over high heat in hot oil until lightly golden, about 5 minutes.
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Step 5
Squeeze the garlic and add the mushrooms to the onions. Stir and fry uncovered over high heat until the water evaporates — it took me about 7 minutes.
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Step 6
Add frozen spinach to the mushrooms — no need to defrost it much.
Fry further until it softens and heats up over medium heat (4/6 for an electric stove).
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Step 7
First, the spinach will release some water, which needs to be evaporated. This takes 5-8 minutes. Remove the finished filling from the heat and cool. To speed up the process, you can transfer it to another bowl.
Tip: it is more convenient to add spinach, twisted into small pieces, or by cutting the frozen layer after slight thawing into small squares.
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Step 8
In a deep bowl, combine the minced chicken for the roll with mushrooms, add breadcrumbs, salt, chicken seasoning and egg.
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Step 9
Mix thoroughly and beat the minced meat, lifting the ball and sharply throwing it back into the plate. Beating is necessary to lightly compact the ingredients.
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Step 10
Grate the cheese on a medium or coarse grater.
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Step 11
Prepare a layer of foil approximately 50 x 40 cm or larger so that it is convenient to roll. Moisten it from the inside with a small amount of water. Place the minced meat and form with your hands a rectangular or square layer about 1 cm thick.
Important: it is desirable that the layer of minced meat be the same thickness over the entire area.
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Step 12
Lay out the filling, sprinkle with cheese, leaving the far edge a little free from it. This is necessary so that when rolling, the filling does not come out too much beyond the boundaries of the roll.
Turn on the oven to heat up to 190-210 degrees, depending on the characteristics of your equipment.
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Step 13
Roll the roll, helping yourself with foil and from time to time compacting the roll on top with your hands.
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Step 14
Place seam side down, carefully wrap the edges like candy. And place the roll on a baking sheet in the oven. Bake for 40 minutes at 190-210 degrees.
Tip: then you can leave the roll for another 10 minutes, cutting the foil on top so that it browns. This should be done under the grill or at a temperature of 220-230 degrees on the upper level of the oven.
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Step 15
Cool the finished minced chicken roll with mushrooms completely, remove the foil and place on a board.
Important: I recommend serving it when it has cooled, when the cool spinach will reveal its flavor to the maximum and combine with the mushrooms.
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Step 16
Minced chicken roll with mushrooms is ready. Cut into portions and serve on lettuce leaves or garnish with herbs if desired. Bon appetit!
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