The delicious recipe for puff pastry rolls with mushrooms, for a vegetarian Christmas

What to eat at Christmas when you don’t eat meat or fish? We reassure you: waking up vegetarian is entirely possible! The proof with this rolled puff pastry recipe, garnished with mushrooms, really easy and quick to cook.

Ingredients for mushroom puff pastry (for 8 people)

• 600 g of champignon mushrooms
• 2 rolls of puff pastry
• 2 cloves of garlic
• 200g grated Comté cheese
• 2 egg yolks
• Olive oil
• Salt, freshly ground pepper

For the béchamel:

• 80 g of butter
• 2 tablespoons of flour
• 50 cl of milk
• Grated nutmeg

Read also: The festive recipe for a Christmas tree stuffed with mozzarella

The recipe for rolled puff pastry with mushrooms

• Start by finely slicing the mushrooms and mincing the garlic. Brown them in a pan with olive oil until the mushrooms have reduced and are golden. Reserve.
• While the mushrooms cool, prepare the béchamel sauce. Start by melting the butter over low heat and then add the flour. Mix until you get a roux. Then add the milk little by little, always over low heat. If it is too liquid, add the flour. If it’s not creamy enough, add a little butter. Finish the seasoning by salting, peppering and adding a pinch of nutmeg.
• Beat the egg yolks and set aside.
• Unroll the puff pastry, then pour a little béchamel sauce in the center of the dough and spread it over the entire dough using a spoon. Sprinkle with grated Comté cheese, then add the mushroom preparation.
• The most delicate task: rolling out the puff pastry without the device coming out. Once the dough is rolled out, seal it with a little egg yolk. Repeat the operation with the second puff pastry, the rest of the mushrooms and the béchamel.
• Brush the rolls with egg yolks until you obtain a golden crust at the end of cooking and bake for about twenty minutes at 200°C.

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