Buckwheat-cheese roll with mushrooms

Cooked buckwheat-cheese roll with mushrooms

Yesterday I had a craving for buckwheat porridge, but not just any porridge, but with some kind of subversion, so I came up with this roll. It turned out very tasty! It is rich enough, it can be a separate dish, or as a side dish, or instead of bread with broth, in general - at your discretion!
Author of the recipe

Ingredients for Buckwheat Cheese Roll with Mushrooms:

Buckwheat grits (boiled) - 1.5-2 glass
Semi hard cheese - 300 g
Chicken egg - 3 pcs
Mushrooms (fresh; I have mushrooms) - 800 g
Onions (large) - 1 pc
Carrots - 1 pc
Cream (thick, or sour cream) - 2-3 tablespoon
Greens (dried)
Garlic - 1-2 clove
Olive oil

How to cook buckwheat-cheese roll with mushrooms step by step with photos

	To start with, you need to cook buckwheat porridge (choose your favorite way, I boiled it in a little water), don't put oil!
	Chop the fresh mushrooms finely, I also added some dried porcini mushrooms for flavor, season with salt, fry in a little olive oil until the excess liquid evaporates.
	Chop garlic, finely chop onion and carrot, add to mushrooms, stir-fry until all ingredients are cooked! more oil.
	Add heavy cream or sour cream to the mushrooms (I have cream), stir it, stew until it thickens, add salt and spices to taste.
	Cheese (for me - "Maasdam") grate on a fine grater.
	Add dry herbs, salt, whisk slightly.
	Add cooked and cooled buckwheat porridge and half (or 2/3) of grated cheese to the eggs.
	Spread the rest of the cheese evenly on a mold or tray (you can use oiled paper or just grease the mold, I cooked in a silicone mold, so do not grease it).
	On top lay the buckwheat-cheese mixture, I made one edge a little thinner than the other, so that it would be easier to roll up.
	Bake in preheated oven at 175 degrees. for about 15 minutes.
	Take out, cool slightly, put mushroom stuffing on top.
	Gently roll up into a roll.
	Roll in clingfilm and leave in the refrigerator for a few hours.