Tortillas with Mushrooms and Onions Recipe
Thin, soft, tender tortillas with mushrooms and onions. It is prepared very quickly and simply. And original! I saw this cooking method on one of the cooking channels. Interested, cooked, was satisfied. Try this! It’s amazing.
Servings
6
Cook Time
45minutes
Servings
6
Cook Time
45minutes
Ingredients
Instructions
  1. Sift flour, mix with bran and salt. Pour warm water into the flour, knead the dough. The dough turns out to be soft, tender, plastic. It does not stick to the hands and work surface. (that’s why I love the dough with the addition of bran) If you do not use bran, then just replace them with 15 grams of flour. Put the finished dough in a bowl, cover with a lid and leave to “rest” for 10-15 minutes while the filling is being prepared.
  2. Finely chop the onion and fry in well-heated vegetable oil for a couple of minutes. The fire is active. Then add finely chopped mushrooms to the pan with onions (I used white ones) and cook everything together for another three to four minutes. Add salt to the filling to taste, cool.
  3. And while the filling cools down, you can do tortillas. Divide the dough into 8 equal parts.
  4. Lightly sprinkle the work surface with flour. (In total, 10 grams will be enough for one serving) From each billet, roll out a thin cake with a diameter of 20 cm. the diameter of the cake should be equal to the diameter of the frying pan on which you will fry the cakes. The dough turns out to be very obedient and pliable, and it will not be difficult to roll out a cake with a thickness of one and a half to two mm.
  5. Fold the cakes in a stack, covering them with paper towels or thin napkins so that the cakes do not dry out.
  6. Heat the frying pan well, lubricate with vegetable oil. Put the first tortilla in a frying pan and fry it for just a minute. The fire is active.
  7. Turn the tortilla over…
  8. … and evenly put a tablespoon of mushroom filling on its fried surface with a slide. Step back 1.5-2 cm from the edges so that the filling does not fall out when turning over.
  9. Cover with a second tortilla, press down slightly…
  10. …..and turn again. Tortillas are very thin, they are cooked instantly!
  11. Lay out the filling again, cover with the next tortilla, press down, turn over, and so on. It is better to turn over a stack of tortillas with a wide spatula or two small ones.
  12. Put the remaining filling on the last tortilla, reduce the heat to a minimum, cover the pan with a lid and keep the tortillas on the fire for five minutes. During this time, they will steam, become soft and it will be convenient to fold them.
  13. Remove the pan from the heat and immediately roll the tortillas into an envelope or tube. You can do this with a spatula or fork. (hands are hot!)
  14. You’re finished! Serve the tortillas immediately hot. But these cakes, already cooled down, are good. In the original version of the tortilla, it was proposed to cook with sauerkraut. But in this version, they seemed a little dry to me. But with stewed cabbage it turned out very tasty. Delicious pies with cottage cheese and herbs, cheese, mashed potatoes and fried onions. These are all the fillings we’ve tried. Mushrooms and onions are the tastiest!
  15. Bon appetit.
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