Rolls with oyster mushroom, fennel and ricotta

Name: Rolls with oyster mushroom, fennel and ricotta
Ingredients: 20 units.items Oyster mushrooms; Soy sauce; flammkuchen dough; Egg white; 0.5 units.items Shallot; 0.5 units.items Fennel; 1 units.items Garlic clove; 2 units.items Sprig of thyme; 3 Vegetable stock; marsala; Pepper; Salt; 1 Ricotta

Rolls of flammkuchen dough with oyster mushroom, fennel, and ricotta.

Ingredients

20units.itemsOyster mushrooms

Soy sauce

flammkuchen dough

Egg white

0.5units.itemsShallot

0.5units.itemsFennel

1units.itemsGarlic clove

2units.itemsSprig of thyme

3Vegetable stock

marsala

Pepper

Salt

1Ricotta

Preparation

Marinate oyster mushrooms in soy sauce.
Cut the dough into rectangular strips.
Mix egg white with soy sauce and brush the dough with it.
Roll the dough around plastic pastry molds. Press the ends firmly.
Bake the dough until crispy in the oven at 200°C.
Sauté the shallot, garlic, fennel, and thyme in oil.
Add the oyster mushrooms and cook along.
Deglaze with marsala and stock and let it reduce gently.
Strain the mixture and puree (with some extra cooking liquid if needed) to make the filling.
Season with ricotta.
Pipe the filling into the pastry horns and dip the ends in chives.
Remove the oyster mushrooms from the marinade and pat dry.
Lightly flour them and fry until crispy.
Garnish the pastry rolls with the marinated oyster mushrooms.