After all the sweetness on which we indulge while welcoming the New Year, I was ready for something savory. This dish —barely creamy mushroom and onion with dots of sharp blue cheese encased in a warm, pillowy roll made from hallah dough — is simply delicious. I served it as a side with fish for Shabbat dinner. It would be great for brunch or a dairy lunch or dinner in the Sukkah. Hag Sameah!
Mushroom Gorgonzola Roll
1 Voilà! Hallah Egg Bread Mix (I used Wholey Wheat)
Egg Wash (follow box instruction), sans sugar
Sesame or other seeds
4 Tbsp. Olive Oil
16. oz. mushrooms (any of your favorite combination), sliced
1/2 cup white or red wine
2 Tbsp. butter
1 onion, thinly sliced
2 cloves garlic, pressed
1 pinch ground cinnamon
1 pinch ground nutmeg
1/2 tsp. honey
1/2 cup 1/2 & 1/2 or heavy cream
salt, to taste
black pepper, 3-4 grinds, or to taste
6 oz. Gorgonzola (other blue cheese, or a mixture of your favorite cheeses), crumbled.
1. Read instructions and assemble all ingredients;
2. Start with preparing the Hallah dough;
3. While the dough is rising, heat a skillet, add 2 tbsp. olive oil and sauté mushrooms unitl all liquids evaporate and the mushroom is appearing dry;
4. Add wine and simmer until liquid absorbed; add salt and pepper sauté for another minute and set aside;
5. In the same skillet, heat 2 tbsp. oil and sauté until translucent. Add cinnamon, nutmeg, honey, salt and pepper and mix well. Add 1/2 & 1/2, 2 tbsp. butter and garlic and simmer on low until bubbles.
6. Once dough is ready to be shaped, shape into a ball and stretch on a board to a 12”x12” square. Spread the mushroom onion mixture on top and sprinkle the cheese all over. Roll dough away from you and place on a parchment lined baking sheet with the seam down.
7. Apply egg wash all over and let rest for 30 minutes. 15 minutes before baking time, preheat oven to 350° F. Repply egg wash and sprinkle seeds on top, if desired. Place on the middle rack and bake for 30 minutes.
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©2012 by Tribes-a-Dozen