Hearty Bread Rolls with Mushroom Filling

Hearty Bread Rolls with Mushroom Filling

Bread and Bread Rolls

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Cook Time

37 min

Servings

4

Difficulty

Easy

Prep Time

25 min

This Thermomix® recipe for Hearty Bread Rolls with Mushroom Filling is ready in 37 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These hearty bread rolls with creamy mushroom filling are an absolute hit for any brunch or as a hearty snack in between! I like to make them when I have bread rolls left over from the day before. The button mushrooms and tomatoes provide a great seasoning, and the salami gives the whole thing an extra kick. With the Thermomix®, the filling is prepared in no time at all. Simply top the bread rolls with it, bake with cheese and enjoy! If you like it vegetarian, just leave out the salami.

Ingredients (11 ingredients)

  • 500 g Button mushrooms
  • 4 piece Tomatoes
  • 1 piece Onion
  • 50 g Salami
  • 1 tbsp Rapeseed oil
  • 100 g Cream
  • 2 tbsp Chive rolls
  • Salt
  • Pepper
  • 4 piece Bread rolls
  • 50 g grated Emmentaler

Preparation (8 steps)

1

Preheat oven

Preheat the oven to 200 °C top and bottom heat.

2

Chop onion

Thermomix® Setting
3 sec/Speed 5

Place 1 onion in the mixing bowl and chop for 3 sec./level 5.

3
3

Sauté onion

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 1 tbsp rapeseed oil and sauté for 3 min./120°C/level 1.

180
4

Chop button mushrooms

Thermomix® Setting
5 sec/Speed 4

Quarter or eighth 500 g of button mushrooms depending on their size and place in the mixing bowl. Chop for 5 sec./level 4.

5
5

Add tomatoes and salami

Thermomix® Setting
3 min/212°F/Speed 1 100

Cut 4 tomatoes into cubes and add to the mixing bowl together with 50 g of finely chopped salami. Cook for 3 min./100°C/level 1.

180
6

Add cream and simmer

Thermomix® Setting
5 min/194°F/Speed 1 90

Add 100 g cream and simmer for 5 min./90°C/level 1.

300
7

Season and add chives

Thermomix® Setting
10 sec/Speed 1 Linkslauf Reverse

Season with salt and pepper. Add 2 tbsp chives and stir in for 10 sec./level 1 reverse.

10
8

Top and bake bread rolls

Cut open the bread rolls, remove some of the crumb if desired and place the halves next to each other on a baking tray lined with baking paper. Spread the mushroom mixture on the bread roll halves, sprinkle with 50 g of grated Emmentaler and bake in the preheated oven for approx. 10 to 12 minutes until golden brown.

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About this recipe

These hearty bread rolls with mushroom filling have become a real classic in our home. The idea actually came out of necessity: after an extensive Sunday brunch, there were still some bread rolls left over that I didn't want to simply throw away. Inspired by classic toast variations, I then experimented and developed this mushroom filling. In the meantime, they have become an integral part of our menu, not only for recycling leftovers! The ingredients all play an important role in the taste experience. The button mushrooms form the basis of the filling and provide an earthy, slightly nutty note. The tomatoes bring acidity and freshness into play, while the salami provides a hearty seasoning and a hearty bite. If you like it vegetarian, you can easily leave out the salami or replace it with smoked tofu or olives. The cream makes the filling nice and creamy and combines all the flavors together. The chives provide a fresh, grassy note that rounds off the dish. And of course, the cheese should not be missing, which provides a golden brown crust and an additional taste kick when baked. When preparing with the Thermomix®, it is important not to chop the button mushrooms too finely, otherwise they will turn into mush. The specified time and level are a good guideline, but you can of course adjust the consistency to your own taste. When sautéing the onion, make sure that it does not turn brown, otherwise it may taste bitter. If you like it spicier, you can add some chili or cayenne pepper when seasoning. Instead of Emmentaler, you can also use Gouda, mountain cheese or mozzarella. For a vegan version, you can replace the cream with plant-based cream and use a vegan cheese. The filled bread rolls taste best when they are still warm. They are ideal as a snack in between, as a side dish to a salad or as part of a buffet. A fresh green salad or a tomato salad goes well with it. They can also be prepared well: the filling can be prepared the day before and stored in the refrigerator. The bread rolls are then topped just before baking. Leftover bread rolls can be stored in the refrigerator and warmed up the next day. They also taste very good cold.

Created by

Laura Schneider

Laura Schneider

Community member

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Activity: Active
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Tags

#Hearty #Snack #Vegetarian #Leftover Recycling #Warm

Allergens

  • Cereals containing gluten
  • Milk (including lactose)

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