Equipment
Ingredients
Mushroom Filling
- 200 g cremini mushrooms, cleaned and roughly chopped
- 150 g oyster mushrooms, tough stems removed
- 150 g shiitake mushrooms, stems removed
- 30 g unsalted butter, cubed
- 1 brown onion, finely diced
- 3 garlic cloves, minced
- 5 g fresh thyme leaves, chopped
- 30 g white miso paste
- 15 ml soy sauce
Binding & Assembly
- 60 g panko breadcrumbs
- 100 g sharp cheddar cheese, grated
- 1 large egg, beaten
- 2 puff pastry sheets, thawed if frozen
- 1 egg wash
- 10 g sesame seeds
Nutrition (per serving)
Method
Place the cremini, oyster, and shiitake mushrooms in a food processor. Pulse in short bursts until the mushrooms resemble ground meat or coarse gravel. Do not over-process into a paste.
Heat butter in a large skillet over medium-high heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
Add the processed mushrooms and garlic to the pan. Cook, stirring frequently, until the mushrooms have released their liquid and the pan is nearly dry. This step is critical for texture.
Stir in the miso paste, soy sauce, and fresh thyme. Cook for 1 more minute to activate the aromatics, then transfer the mixture to a large mixing bowl to cool slightly (about 10 minutes).
Once the mushroom mixture is warm (not hot), fold in the breadcrumbs, grated cheddar, and the beaten binding egg. Mix until a cohesive, moldable dough forms. If too wet, add 10g more breadcrumbs.
Preheat oven to 200°C/400°F. Lay out puff pastry sheets on a clean surface. Cut each square sheet in half to form two long rectangles.
Divide the filling into 4 equal parts. Shape each part into a long sausage log along the length of each pastry strip. Brush one long edge of the pastry with egg wash.
Roll the pastry over the filling, sealing it on the egg-washed edge. Place seam-side down. Cut each log into 6 smaller rolls. Score the tops diagonally with a sharp knife.
Place rolls on a parchment-lined baking sheet. Brush tops with egg wash and sprinkle with sesame seeds. Bake for 20-25 minutes until the pastry is puffed and deep golden brown.
Chef's Notes
- The secret to a 'meaty' vegetarian roll is the differing textures of mushrooms. Using a mix of Shiitake (chewy), Oyster (fibrous), and Cremini (soft) creates a complex mouthfeel.
- Allow the filling to cool completely before rolling. Hot filling will melt the butter layers in the puff pastry before it hits the oven, resulting in a greasy, flat crust.
- Miso is the key salinity driver here. If you substitute the miso, you must increase the salt content, but you will lose the deep umami background note.
- For cleaner cuts when portioning the rolls, wipe your knife with a damp cloth between slices.
Storage
Refrigerator: 3 days — Store in an airtight container to prevent pastry from softening.
Freezer: 3 months — Freeze unbaked rolls on a tray, then bag. Bake from frozen adding 5-10 minutes to cook time.
Reheating: Reheat in a 180°C/350°F oven for 10 minutes to re-crisp pastry. Microwave not recommended.
