Mushroom Rounds
Yield
16 appetizersPrep
9 hrsCook
20 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
egg whites
lightly beaten |
*
|
| 1 | each |
egg yolks
lightly beaten |
*
|
| 2 | tablespoons |
butter
or margarine |
|
| ½ | pound |
mushrooms
minced |
|
| 3 | tablespoons |
light cream (half&half)
|
|
| ¼ | teaspoon |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
| Dough 1 | |||
| ⅔ | cup |
all-purpose flour
|
|
| 1 | each |
egg yolks
|
*
|
| 2 | tablespoons |
sour cream
|
|
| ¼ | cup |
water
|
|
| Dough 2 | |||
| ⅔ | cup |
all-purpose flour
|
|
| 9 | tablespoons |
butter
or margarine, room temp |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
egg whites
lightly beaten |
*
|
| 1 | each |
egg yolks
lightly beaten |
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 226.8 | g |
mushrooms
minced |
|
| 45 | ml |
light cream (half&half)
|
|
| 1.3 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
| Dough 1 | |||
| 158 | ml |
all-purpose flour
|
|
| 1 | each |
egg yolks
|
*
|
| 3E+1 | ml |
sour cream
|
|
| 59 | ml |
water
|
|
| Dough 2 | |||
| 158 | ml |
all-purpose flour
|
|
| 135 | ml |
butter
or margarine, room temp |
|
Directions
DOUGH 1: In a medium bowl, combine flour, egg yolk, sour cream and water. Work into a soft elastic dough. Knead 15 to 20 minutes. Cover, set aside.
DOUGH 2: In a medium bowl, combine flour, butter into a smooth soft dough. Divide dough into 3 balls. Cover dough balls, set aside.
On a lightly floured board roll out DOUGH 1 into a rectangle about ¼ inch thick. Place 1 ball of DOUGH 2 on center of rolled dough rectangle.
Gently press dough ball with your hands or rolling pin until dough ball is ¼ inch thick and covers a circular portion of DOUGH 1.
Fold up both short sides of DOUGH 1 over rolled DOUGH 2 so ends meet in center.
Re-roll resulting dough combination into a rectangle ¼ inch thick. Repeat with remaining 2 balls of DOUGH 2.
Roll dough jelly-roll style. Wrap dough in foil; refrigerate overnight. Halve dough crosswise.
On a lightly floured board, roll out ½ of dough into a rectangle ¼ to ⅜ inch thick.
Using a round 2 inch cutter, cut dough rounds. Arrange 16 rounds on greased baking sheet, allowing room for spreading. Press leftover dough scraps into a ball. Roll to same thickness; cut as many dough rounds as possible.
Repeat process with remaining dough until a total of 48 rounds are cut.
With a 1 inch round cutter, cut out centers of 32 dough rounds not on baking sheets, forming doughnut shapes.
Using a pastry brush, apply beaten egg white to top surface of 1 uncut dough round on baking sheet.
Carefully postion 1 doughnut cutout directly on top of brushed dough round.
Lightly press doughnut cutout down with your fingertips. Brush egg white on top of doughnut cutout.
Place a second doughnut cutout on top of the first. Pat lightly with your fingers.
Repeat process until all dough rounds on baking sheet have 2 doughnut cutouts glued on.
Brush beaten egg yolk on top of doughnut cutouts. Bake 15 minutes or until golden; let cool.
Melt butter in skillet, add mushrooms, sauté until nearly tender. In bowl, combine half and half, flour, salt, pepper; stir mixture into sautéed mushrooms. Simmer 5 minutes. Set aside to cool.
FIll each doughnut round with about 1 teastpoon of cooled mushroom mixture. Bake 8 to 10 minutes. Serve hot.
