Yeast sticks with boletus stuffing. Tasty, crunchy long rolls, sprinkled with poppy seeds, perfect for a snack. They taste best when served with red borscht.

In my home I am preparing a huge pot of red borscht. On Christmas Eve, borscht is served with dumplings, and on the following days of holidays with fried croquettes stuffed with mushroom and cabbage stuffing or just with such mushroom sticks.

I like to go mushroom picking, but in my area there are practically only boletes. When I have a craving for boletus soup or another dish like mushroom sticks, I look for other mushrooms in stores. For this dish I prepared a stuffing of dried porcini mushrooms " Forest Treasures " . Noble boletus for the festive table is the best choice. The fingers are delicious, crispy, and smell like boletus.

Ingredients

FARSZ

2 onions

1 clove of garlic

40 g of dried porcini mushrooms "Forest Treasures"

2 sprigs of thyme

15 ml of olive oil

salt

pepper

3 teaspoons of breadcrumbs

FINGERS

450 g of type 500 flour

50 g of whole wheat flour

20 g of fresh yeast

350 ml of warm water

15 ml of olive oil

1/2 teaspoon of salt

ADDITIONALLY

flour to sprinkle on the pastry board

egg for spread

3 tablespoons of dry poppy seeds

Execution

FARSZ

Mushrooms are covered with water to cover and soaked for about an hour, preferably overnight. Then cook everything. Cut the peeled onion into small pieces dice, chop the garlic. Heat olive oil in a frying pan, fry onion, garlic and thyme leaves. Add the chopped mushrooms, pour the mushroom water over it and fry until almost all the water has evaporated. Season with salt and pepper. We add Breadcrumbs, mix and set aside.

FINGERS

Pour 350 ml of warm water into a bowl, add yeast and mix. Then add type 500 flour, whole wheat flour and salt. Knead everything, add olive oil and knead again, until the dough protrudes from the sides of the bowl. Cover the bowl with a cloth and set aside for about an hour.

After an hour, gently throw the dough onto the floured surface and divide it into 4 parts. Each part is gently stretched into rectangles (20x30 cm) with your hands. Spread the mushroom stuffing on each rectangle, roll up the dough and shape it into a baguette. Place them on baking trays lined with baking paper, cover with a cloth and set aside for about 30 minutes. Just before baking, smear your fingers with a beaten egg and sprinkle generously with poppy seeds. Bake at 220 ° C for about 25-30 minutes.

Enjoy your meal!

also check

Croquettes with cabbage and mushrooms. Recipe for beer pancakes

Gingerbread cookies with buckwheat honey and dark beer

Mushroom ciabatta with thyme

Potato salad with eggs and a sauce with marinated boletes

Comments