John Myers
Potatoes: Potato Roulade with Courgette and Mushroom Filling
The perfect potatoes: potato roulade with courgette and mushroom filling recipe with a picture and simple step-by-step instructions.
- 2 piece Potatoes, big and boiled
- 1 piece Egg from Hermione
- 1 piece Flour or cornstarch
- 4 tablespoon Parmesan cheese
- Pepper and salt
- 2 handful Tk mushrooms from last summer – goat lips, red-footed boletus, chestnuts
- 4 piece Zucchini, small and fresh from the garden
- 1 piece Onion, red
- 2 tablespoon Clarified butter
- 2 tablespoon Safflower oil
- Peel and grate the potatoes. Likewise one of the zucchini.
- Add flour, egg, pepper, salt and two tablespoons of Parmesan cheese and make a smooth dough that can be rolled out. Chill until ready to use.
- Peel the onion and cut into small cubes, coarsely grate the remaining zucchini.
- Heat a tablespoon of safflower oil in a pan and fry the frozen mushrooms in it – just don’t thaw them beforehand – with half of the onion cubes. Cook while stirring. Season with salt and pepper, then set aside.
- Heat the second tablespoon of oil and fry the zucchini grated with the second half of the onion and cook while stirring as well.
- Roll out the potato dough on a floured surface. Now first the mushrooms, then two tablespoons of Parmesan and then the courgette on top.
- Roll up from the long side and cut approx. 1 cm thick slices.
- Heat the clarified butter in a pan and fry the filled potato slices on both sides until golden.
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