This time we made the log with mushrooms and cheese with sponge cake, you might say, sponge cake? that sweet one? Yes yes, that one and I guarantee it’s fabulous, the sweet and savory contrast works very well in appetizers, especially in Christmas or New Year’s recipes, just think of canapés where you often add fruit together with spreadable cheese or salmon itself.
A perfect combination this log with mushrooms that will make you fall in love just like the salmon log or these sandwiches with salmon or even the polenta and cotechino canapés
Enough chit-chat, let’s see right after the photo how to prepare this log with mushrooms and cheese, but first, take a look below at other delicious recipes for Christmas and New Year’s!
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year's, Christmas
Ingredients for mushroom and cheese log
- to taste mayonnaise
- 1 cup all-purpose flour
- 1/3 cup sugar
- 4 eggs (large)
- 2 teaspoons fine salt
- 10 oz porcini mushrooms (or honey mushrooms or other kinds)
- 1 clove garlic
- 6 black olives
- 12 oz fresh spreadable cheese
- to taste salt
- to taste extra virgin olive oil
Tools
- Electric whisk
- 1 Baking sheet oven
- Rubber spatula
- Frying pan
- Bowl
- Parchment paper
Preparation of log with mushrooms and cheese
To prepare the log with mushrooms, start with the preparation of the sponge cake, separate the yolks from the whites, whip the whites with the salt until quite stiff, set aside.
Whip the yolks with the sugar for at least 10 minutes with the electric mixer, the mixture should be very firm, it should write if let down from the tips of the mixer.
Incorporate the whites into the yolks using a rubber spatula with slow movements to avoid deflating everything.
Sift the flour and incorporate it in several steps, always using the rubber spatula to avoid forming lumps.
Preheat the oven to 428°F, static mode, line a rectangular baking pan with parchment paper and pour the mixture, level the surface and bake for 8/9 minutes on the middle rack, checking that it does not brown too much on the surface.
Remove from the oven, take out of the pan with the parchment paper attached, cover with a tea towel and roll everything up, leave rolled until it reaches room temperature.
To prepare the filling of this log with mushrooms, clean the mushrooms well from their soil with a slightly damp cloth, then scrape off any impurities you find with a small knife, cut the mushrooms into thin slices.
In a large frying pan, heat a drizzle of extra virgin olive oil with the garlic in its skin, when it starts to sizzle, add the mushrooms and sauté over high heat for 8/10 minutes, turn off the heat and season with a little salt.
Chop the black olives and add them to the mushrooms.
In a bowl, work the spreadable cheese to make it creamy, add the mushrooms and olives and mix well.
Unroll the sponge cake and remove the parchment paper, place it on the work surface and spread the cheese and mushroom mixture over the entire surface, roll it up tightly to avoid leaving empty spaces.
Cut your log with mushrooms at an angle to obtain a small branch-like piece, arrange it as in the photo, cover it with mayonnaise and use a fork to create grooves to simulate wood veins, place it on a serving dish and keep it refrigerated until ready to serve and..
ENJOY YOUR MEAL
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Frequently Asked Questions
How can I store the log with mushrooms and cheese?
– You can store it in the refrigerator for 3 days wrapped in plastic wrap, adding the mayonnaise coating just before serving.
Can I use vegetables along with mushrooms?
– Grilled vegetables and even those preserved in oil are very good, as long as they have been well drained from the preservation oil. Remember to cut them into small pieces.
