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Mushroom Rounds















Trans-fat Free


1 each egg whites
lightly beaten
1 each egg yolks
lightly beaten
2 tablespoons butter
or margarine
½ pound mushrooms
3 tablespoons light cream (half&half)
¼ teaspoon all-purpose flour
teaspoon salt
1 pinch black pepper
Dough 1
cup all-purpose flour
1 each egg yolks
2 tablespoons sour cream
¼ cup water
Dough 2
cup all-purpose flour
9 tablespoons butter
or margarine, room temp


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 46766% of calories from fat
 % Daily Value *
Total Fat 34g 53%
Saturated Fat 21g 107%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 308mg 13%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 7%
Sugars g
Protein 14g
Vitamin A 21% Vitamin C 2%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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