Mushroom and Corn Rolls

By: Caro Fuentes

Mushroom and Corn Rolls
cuisine icon Cooking Technique
Baking
cuisine icon Keywords
(230g) water, 4 servings, baking, basil, chives, chopped, christmas, corn, cumin, flour, garlic powder, healthy, instant vortex, mozzarella, mushrooms, olive oil, paprika, plant-based cream, salt, sliced, tomato sauce, valentine's day, vegetables, yeast

serving icon Servings
4 Servings
Ingredients
  • 3 ¼ cups (400 g) flour
  • 1 cup (230g) water
  • ½ tbsp (8 g) salt
  • ½ tbsp (3 g) yeast
  • 14 oz (400 g) mushrooms, sliced
  • 2 cups corn
  • 2 cups mozzarella
  • 1 cup (250 ml) plant-based cream
  • 3 chives, chopped
  • 1 handful basil
  • ⅛ cup olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp cumin
  • ¾ tsp paprika
  • ⅓ cup tomato sauce
Instructions
  • Mix flour with salt and yeast.
  • Add water gradually to form a soft, moist dough that does not stick to your hands.
  • Knead the dough and let rest for 30 Minutes.
  • Knead again and let rest another 30 Minutes.
  • Knead again and let rest 3 Hours.
  • In a saucepan, heat olive oil and add mushrooms and chives. Sauté a few minutes.
  • Add the chopped basil, salt and spices.
  • Add the corn and the plant-based cream. Let boil for a couple of minutes.
  • Add the mozzarella and mix until everything is blended. Turn off and set aside.
  • Roll out dough to ¼ in (0.5 cm) thick.
  • Spread the tomato sauce over the dough, then the mushroom and corn filling over the tomato sauce. Distribute well.
  • Roll up the dough with the filling and cut into 1 3/16 in (3 cm) thick roll-ups. Place in a pan brushed with olive oil.
  • Refrigerate 2 Hours .
  • On the Instant Vortex control panel, press Bake, set the time to 10 Minutes and the temperature to 355°F (180˚C).Press Start.
  • At 14 Minutes, put aluminum foil on top to prevent excessive browning.
  • Add tomato sauce (optional).
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