Puff pastry rolls with teriyaki mushrooms
Crispy puff pastry rolls with savoury mushrooms in Kikkoman Teriyaki Marinade, served with a creamy dill mayonnaise dip.
Nutritional facts (per portion):
1,800 kJ / 430 kcalPreparation
Step 1
200 g mushrooms – 60 g onion – 20 ml rapeseed oil – 40 ml Kikkoman Teriyaki Marinade
Slice the mushrooms and onion, then sauté in the rapeseed oil. Add the Kikkoman Teriyaki Marinade and cook until most of the liquid has evaporated.
Step 2
200 g puff pastry – 1 egg yolk, for brushing
Unroll the puff pastry, spread the filling over it and roll up into logs. Cut into smaller pieces and brush with the egg yolk. Bake at 200°C for 15–18 minutes until golden.
Step 3
60 g mayonnaise – 2 tbsp fresh dill, chopped
Mix the mayonnaise with the chopped dill and serve as a dip for the rolls.
Tip:
Other mushrooms, such as oyster or shiitake, also work well.
Recipe-ID: 1691
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200 g mushrooms – 60 g onion – 20 ml rapeseed oil – 40 ml Kikkoman Teriyaki Marinade
Slice the mushrooms and onion, then sauté in the rapeseed oil. Add the Kikkoman Teriyaki Marinade and cook until most of the liquid has evaporated.
200 g puff pastry – 1 egg yolk, for brushing
Unroll the puff pastry, spread the filling over it and roll up into logs. Cut into smaller pieces and brush with the egg yolk. Bake at 200°C for 15–18 minutes until golden.
60 g mayonnaise – 2 tbsp fresh dill, chopped
Mix the mayonnaise with the chopped dill and serve as a dip for the rolls.
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