Fondue with Mushrooms and Cheese-Ham Rolls in Puff Pastry
A fondue dish featuring mushrooms and cheese-ham rolls encased in puff pastry, made with fresh ingredients from the meal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- 1 Tbsp starch
- 2 medium eggs
- 250 ml beer (or water)
- 1 tbsp oil
- Salt
- ground pepper
- 400 g oyster mushrooms
- 400 g button mushrooms
- 200 g cooked ham (sliced)
- 150 g alpine cheese (sliced)
- a few fresh sage leaves
- 1 lemon
- a few salad leaves
- 1 kg vegetable fat
- small wooden skewers (for securing)
Instructions
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1.
Sift flour with starch into a bowl. Separate the eggs, keep the whites chilled. Add yolks, beer or water, oil, salt and a pinch of pepper to the flour mixture and whisk until a thick dough forms. Let rise for 30 minutes.
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2.
Meanwhile clean the mushrooms, trim them, and cut larger ones smaller if needed. Cut ham into 3 cm wide strips and cheese into 2 cm wide strips. Place a ham strip on top of a cheese strip, add one or two sage leaves, roll up lengthwise and secure with a wooden skewer.
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3.
Cut the lemon into wedges and rinse the salad leaves. Arrange mushrooms and ham rolls on the salad leaves and garnish with lemon wedges.
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4.
Heat the vegetable fat in a fondue pot over the stove and keep it hot on a rechaud. Whisk egg whites with a pinch of salt until stiff peaks form. Stir the beer dough vigorously, then fold in the beaten egg whites. Serve a small bowl of dough per person. Skewer mushrooms and ham rolls, dip them into the dough, and fry in the hot fat until golden yellow.
