Mushroom roll on salad

Ingredients for 4 servings:

• 6 eggs
• 250 g mushrooms, fresh, coarsely chopped
• 1 onion(s), diced
• 3 tbsp butter
• 2 tbsp wheat flour, type 405
• 200 ml milk
• 1 bunch of parsley
• 1 tbsp oil, for the baking tray
• 1 iceberg lettuce
• 4 tomatoes, cut into eighths
• salt and pepper
• nutmeg

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

quick, tasty, easy, vegetarian

Preheat oven to 180°C fan/convection oven. Remove the stems from the mushrooms and wipe off any dirt from the cap, e.g. with a kitchen towel. Never wash the mushrooms under water, as they will absorb the liquid and lose their flavor. Heat butter in a pan, add finely diced onion, and let it brown. Don’t chop the mushrooms too coarsely; briefly toss them with the onions, dust with flour, and sauté briefly. Deglaze with the milk, bring to a boil, and transfer to a mixing bowl. Separate 5 eggs. Whisk the egg yolks with the 6th egg and fold into the slightly cooled mushroom mixture. Season with a little salt, pepper, and a touch of nutmeg. Beat 5 egg whites until stiff peaks form, wash and finely chop the parsley, and fold both into the mushroom and egg mixture. Line a baking tray with baking paper, grease the paper with oil(!), spread the batter on it, and bake for about 20 minutes. Meanwhile, rinse the tomatoes and cut them into eighths. Trim the lettuce, tear it into pieces, wash it, and spin it dry. Arrange a bed of lettuce on four plates. Roll up the set mushroom and egg mixture, cut it into slices, and arrange it on top with the tomato quarters.