Nutty Mushroom Rolls

nutty_mushroom_rollsI kind of regret making these now, they’ve made Greggs taste a bit naff. If you’re reading this Gregg, you really need to up your game. A mushed up peppery veg pasty and a standard cheese and onion pasty isn’t really cutting it for me. Sort it out kid.

The original version of this recipe came from one of them free magazines you get in Asda. But since I didn’t have a few of the ingredients and I couldn’t be arsed going to the shop to get them, I ended up winging it. Asda asked for shallots and parmesan but I ended up giving the rolls an onion, cheddar and some added marmite. Parmesan isn’t really vegetarian any way so I did need to swap that out, but I though using a more melty cheddar cheese would give a better taste and firm up the filling a little better. I added marmite because why not? It’s meaty tasting and it isn’t going to kill anyone. If you’d rather stick to the original recipe then you can find it covered in oil at the bottom of my paper recycling bag, good luck.

There are couple of things you need to watch out for when making these veggie rolls. Firstly you will chopping a lot of mushrooms! Like loads of mushrooms, it took me about 15mins to get through them all so if you really hate chopping then this recipe may not be for you. Secondly, you’ll be cooking a lot of mushrooms. This doesn’t require you to do that much, but it can look slightly odd when you’re cooking them. As you’re putting so many in one pan and adding salty soy sauce to the mix, the mushrooms with firstly stew in there own juice and then fry when the liquid has cooked off. Don’t worry too much about this 2 step mushroom method, you’ll be ok as long and you stir them frequently in the frying stage.

Serving suggestion: unopened cold beans and unsuitable cutlery.
Nutty Mushroom Rolls
Recipe type: Baking
Serves: 6
Prep time:
Cook time:
Total time:
My nutty cheesy mushroom rolls, developed from Asda's mushroom puffs.
  • 1tbps olive oil
  • 1 medium onion, chopped
  • 400g closed cup mushrooms, chopped
  • 1 garlic clove, crushed
  • 1½ tbsp dark soy sauce
  • ¼ tsp marmite
  • 1tsp paprkia
  • 1tsp dried rosemary
  • ⅓ whole nut meg, finely grated with a microplane
  • 75g ground almond
  • 55g walnuts, chopped and lightly toasted
  • 55g cheddar cheese
  • 1 sheet ready-rolled puff pastry
  • 1 egg, beaten
  • Sesame seeds, to garnish
  • 1 egg
  1. Preheat the oven to 200°C. Heat the oil in a pan and cook the chopped onions for 2-3 mins until they become translucent.
  2. Add the mushrooms, garlic, soy sauce, marmite, spices and herbs. Cook over a low heat for 15-20 mins. Stirring occasionally, until mixture is reduced down and has become caramelised.
  3. Stir in the ground almonds and walnuts, then grate in the cheese using the microplane or a fine grater. Make sure the mixture is totally combined and leave to cool a little.
  4. Unroll the pastry and slice in half lengthways. Spoon half of the mushroom mixture in a straight line along the centre of the pastry.
  5. Roll the pastry to create a sausage ensuring the crease is on the inside. Brush this crease with the a little of the beaten egg to seal. Repeat this with the other piece and cut each sausage into 3 pieces, add 3 slits to each for decoration.
  6. Brush the rolls with the remaining egg and sprinkle with sesame seeds.
  7. Cook in the centre of the oven for 15-20 mins or until risen and golden. Serve hot or cold.

So what do you think?

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