Mangold-Pilz-Rolle

Ingredients

• 150 g flour
• 1 egg
• 0.5 tbsp olive oil
• 1 pinch salt
• 100 g swiss chard
• 100 g mushrooms
• 1 Shallot
• 1 Garlic clove
• 1 tsp Olive oil
• 80 g quark
• 2 Tbsp grated Parmesan
• 1 egg yolk
• Salt
• Pepper

Instructions

1. 1.

   Add flour to a bowl. Add egg, oil and salt and knead into an elastic dough. Cover and let rest for about 40 minutes. Meanwhile wash, trim and roughly chop the Swiss chard leaves, then add them to a pot with a little water and cook over medium heat until they wilt. Set aside, cool slightly, squeeze out excess liquid and chop finely. Clean the mushrooms and finely chop as well. Peel and dice the shallot and garlic. Heat oil in a pan, sauté the shallot and garlic until translucent. Add the mushrooms and stir-fry until the released liquid has almost evaporated. Stir in the chard and set aside covered.

2. 2.

   Mix quark with Parmesan, egg yolk and the mushroom-chard mixture, season with salt and pepper, and cover. Roll out the dough thinly on a floured surface.

3. 3.

   Spread the filling onto the dough and roll up. Wrap the roulade in a clean kitchen towel and tie the ends with kitchen twine. Bring a large pot of salted water to a boil, then add the roulade and simmer for about 30 minutes until cooked through. Remove, carefully unwrap from the towel, slice into rounds and serve with tomato sauce if desired.