Baking

Mushroom rolls with pesto cream

Name: Mushroom rolls with pesto cream recipe
Yield: 8
Ingredients: 60ml olive oil; 200g Swiss brown mushrooms, sliced; 375g portobello mushrooms, sliced; 150g brown rice; 3 large garlic cloves, crushed; 62.50 ml rosemary leaves, finely chopped; 1 tsp chilli flakes, plus extra to sprinkle; Finely grated zest and juice of 1 large lemon (reserving 2 tbs juice for pesto cream); 82.50 ml finely chopped flat-leaf parsley leaves; 40.00 ml pine nuts, toasted; 20.00 ml salt flakes, plus extra to sprinkle; 375g sheet frozen butter puff pastry, thawed (we used Carême); 1 large egg yolk, lightly beaten; 250g creme fraiche or sour cream; 40.00 ml lemon juice (reserved from above); 65g pesto

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by Tracey Pattison

Delicious Team

Apr 18, 2024

"Once baked, you can use a small serrated knife to cut these tasty rolls in half and serve them as a snack-sized appetiser, if you prefer.” – Tracey Pattison

1/4 cup (60ml) extra virgin olive oil
200g Swiss brown mushrooms, sliced
375g portobello mushrooms, sliced
1 cup (150g) cooked long grain brown rice
3 large garlic cloves, crushed
1/4 cup rosemary leaves, finely chopped
1 tsp chilli flakes, plus extra to sprinkle
Finely grated zest and juice of 1 large lemon (reserving 2 tbs juice for pesto cream)
1/3 cup finely chopped flat-leaf parsley leaves
2 tbs pine nuts, toasted
1 tbs salt flakes, plus extra to sprinkle
375g sheet frozen butter puff pastry, thawed (we used Carême)
1 large egg yolk, lightly beaten

Pesto cream

250g creme fraiche or sour cream
2 tbs lemon juice (reserved from above)
1/4 cup (65g) store-bought fresh basil pesto

Method

1.

Heat oil in a large non-stick frypan over high heat. Add mushrooms. Cook, stirring frequently, for 5 minutes or until golden and all moisture has evaporated. Add rice.
2.

Cook, stirring constantly, for 2 minutes or until mixture is very dry and starting to stick to base of pan. Remove pan from heat and stir in garlic, rosemary, chilli, zest and lemon juice to combine. Transfer to a large heatproof bowl and set aside for 20 minutes to cool. Stir in parsley, pine nuts and salt flakes, then season with freshly ground black pepper.
3.

Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
4.

Cut the pastry in half lengthwise, then each length into 3 crosswise. Spoon mushroom mixture along one long side, then brush the two long sides with egg yolk. Roll up tightly to form thick logs.
5.

Transfer logs to prepared tray, brush tops and sides with remaining yolk and sprinkle with extra chilli flakes, salt flakes and freshly ground black pepper.
6.

Bake for 25 minutes or until deep golden, puffed and cooked. Transfer tray onto a wire rack and stand for 5 minutes, then transfer rolls to rack to cool for 3 minutes.
7.

Meanwhile for the pesto cream, place all ingredients in a small bowl and stir to combine. Season with salt flakes and freshly ground black pepper. Cover and chill until ready to serve.
8.

Serve mushroom rolls warm with pesto cream alongside.