🎄 Christmas Savory Mushroom Roll
The savory mushroom roll is a scenic and tasty appetizer, perfect for the Christmas holidays. It’s made with a soft savory roll base and a rich filling of mushrooms and creamy cheese. The result is an elegant dish, with an irresistible aroma, ideal to serve as a centerpiece during Christmas lunches and dinners. Its spiral shape immediately wins over guests and can be prepared in advance, then warmed up just before serving. An easy and impressive recipe to make your holidays even more special.
Also try these rolls:
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 810
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year, Christmas
Ingredients for the 🎄 Christmas Savory Mushroom Roll:
35×35 cm mold
- 5 eggs
- 2/3 cup all-purpose flour
- 1/3 cup vegetable oil
- 4 tbsp water (hot)
- salt
- 7 oz cream cheese
- 8.8 porcini mushrooms (cooked)
- extra virgin olive oil
- parsley
- salt
Tools
Bowls (large for the dough, medium for the filling)
Electric whisks or stand mixer (to whip the eggs)
Sieve (for the flour)
Silicone spatula (to fold in the egg whites and spread the filling)
Rectangular baking tray 35×35 cm (or similar)
Parchment paper
Sharp knife (to cut the edges and strips)
Clean tea towel (to roll the base once baked)
Plastic wrap (to compact the roll in the fridge)
Pastry brush (to brush oil on the surface)
Static oven
Steps
For preparing the 🎄 Christmas Savory Mushroom Roll watch the video HERE.
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Prepare the base
Separate egg whites from yolks.
Beat the egg whites until stiff with a pinch of salt.
Whip the yolks with the hot water until frothy, then incorporate the oil and sifted flour.
Gently fold in the whipped egg whites, mixing from bottom to top to keep the mixture airy.
Pour the mixture into a 35×35 cm baking tray lined with parchment paper and level it well.
Bake in a preheated static oven at 350 °F for about 15-18 minutes, until lightly golden.Prepare the filling:
Place the cooked mushrooms, cream cheese, and spices to taste and blend
Once the base is cooked, flip it onto a tea towel, remove the parchment paper, and trim the edges.
Cut the base into 5-6 equal strips.
Spread the mushrooms evenly on top.
Roll the first strip onto itself and place it in the center of the plate.
Wrap the other strips around it to form a large spiral.
Enjoy your meal!
Storage
In the refrigerator:
Cover the roll with plastic wrap or place it in an airtight container. It lasts in the fridge for 2-3 days.
To serve the next day:
I recommend warming it in the oven for 8-10 minutes at 300 °F, so it becomes soft and fragrant again.
In the freezer:
You can freeze the already cooked roll, whole or sliced, wrapped in plastic wrap and then aluminum foil.
It keeps for up to 1 month.
Defrost in the fridge for a few hours and warm in the oven at 320 °F for 10 minutes before serving.
Extra tip:
If you prepare it in advance, you can assemble and store it raw in the fridge, covered with plastic wrap, for a maximum of 12 hours, then bake it just before serving to have it warm and fragrant on the table.
