Giant Vegan Mushroom Roll

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 40mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    603
based on 1 ratings

If you’re unsure what to make next time you entertain friends, look no further. This vegan sharing mushroom roll makes plenty to go around, and the earthy mushroom filling is something everyone can enjoy. Don’t be put off by the pastry making – ensure your vegan butter is as cold as can be, stick to the chilling times below and it will be a breeze – or simply skip the pastry steps and use a shop-bought vegan puff pastry to make things even simpler. Serve with a fruit chutney or hot chilli jam for an extra kick.

recipe updated Dec 12, 2023

Ingredients

  • Vegan butter icon
    Vegan butter
    250 g
  • Water icon
    Water
    100 g
  • Onion icon
    Onion
    300 g
  • Garlic clove icon
    Garlic clove
    2
  • Water icon
    Water
    3 tablespoons
  • Dried cranberries icon
    Dried cranberries
    50 g
  • Black pepper icon
    Black pepper
    ½ teaspoon
  • Nutmeg icon
    Nutmeg
    ¼ teaspoon
  • Chestnut mushrooms icon
    Chestnut mushrooms
    600 g
  • Fresh thyme icon
    Fresh thyme
    1 tablespoon
  • All purpose flour icon
    All purpose flour
    250 g
  • Sea salt icon
    Sea salt
    1 ¼ teaspoons
  • Vegetable oil icon
    Vegetable oil
    4 tablespoons
  • Miso icon
    Miso
    2 tablespoons
  • Panko breadcrumbs icon
    Panko breadcrumbs
    60 g
  • Soy milk icon
    Soy milk
    100 ml
  • Sesame seeds icon
    Sesame seeds
    as needed
  • Black sesame seeds icon
    Black sesame seeds
    as needed
  • Dijon mustard icon
    Dijon mustard
    2 teaspoons

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Kenwood Chef XL
  • kCook icon Kenwood bowl - kenwood chef xl
  • kCook icon Work surface
  • kCook icon Food processor attachment
  • kCook icon Frying pan - large
  • kCook icon Small bowl
  • kCook icon Baking tray - large
  • kCook icon Lightly floured surface

Step preview

  1. Attach Dough Hook
  2. Add all purpose flour and sea salt to the Kenwood Bowl
  3. Mix with splashguard fitted until combined - 30 sec, Speed 1
  4. Then add vegan butter to the Kenwood Bowl
  5. Mix with splashguard fitted until combined - 30 sec, Speed Min
  6. Add water to the Kenwood Bowl slowly while machine is running
  7. Mix with splashguard fitted - Speed Min
  8. Transfer dough to work surface
  9. Shape the dough into a rough oblong
  10. Wrap with plastic wrap
  11. Chill in fridge - 20 min
  12. Remove from fridge
  13. Remove the plastic wrap and place the dough on a lightly floured work surface
  14. Using a floured rolling pin, roll the dough out into a rectangle, approx 20 x 60 cm
  15. Gently pull the edges into the centre to create a layered square of dough
  16. Repeat the rolling and folding process twice more
  17. Wrap with plastic wrap
  18. Chill in freezer - 30 min
  19. Assemble the Food Processor attachment to the machine
  20. Fit the Knife blade to the Food Processor bowl
  21. Add onion and garlic clove to the Food processor attachment
  22. Attach the lid and ensure it is locked into place
  23. Pulse until fine
  24. Remove the attachment from the machine
  25. Place a large frying pan over a medium heat
  26. Add vegetable oil to a clean frying pan
  27. Heat until hot
  28. Transfer onion mixture to frying pan
  29. Fry for 10 minutes, stirring occasionally, until soft and slightly caramelised
  30. Clean Kenwood Bowl
  31. Attach K Beater
  32. Transfer onion mixture to Kenwood Bowl and let cool
  33. Assemble the Food Processor attachment to the machine
  34. Fit Knife blade to the Food Processor bowl
  35. Add chestnut mushrooms to the Food processor attachment
  36. Attach the lid and ensure it is locked into place
  37. Chop until fine
  38. Remove the attachment from the machine
  39. Place a large frying pan over a high heat
  40. Add vegetable oil to the frying pan
  41. Heat until hot
  42. Transfer mushrooms to frying pan
  43. Cook - 4 min
  44. Stir and cook for a further 8 minutes, stirring occasionally until mushrooms are browned and released all their water
  45. Add miso and water to a clean small bowl
  46. Stir until combined
  47. Transfer content of small bowl to frying pan
  48. Add dijon mustard and fresh thyme to the frying pan
  49. Cook in frying pan then set aside - 3 min, low heat
  50. Let cool
  51. Transfer mushrooms to Kenwood Bowl
  52. Add dried cranberries, sea salt, black pepper, nutmeg and panko breadcrumbs to the Kenwood Bowl
  53. Mix with splashguard fitted until well combined - 1 min, Speed 1
  54. Pre-heat oven - 200°C
  55. Line a clean baking tray with parchment paper
  56. Transfer dough to lightly floured surface
  57. Hit the dough several times with a rolling pin to help it relax and become more workable
  58. Roll out into a rectangle until 1/8" (5mm) thick
  59. Transfer pastry to baking tray
  60. Transfer filling to shaped dough
  61. Shape the filling into a long, flat log
  62. Brush with soy milk
  63. Fold the brushed side of the pastry over the filling to meet the 6 cm border
  64. Press the pastry edges firmly together to seal
  65. Prick the edges of the pastry with a fork
  66. Trim the excess pastry
  67. Chill in fridge - 10 min
  68. Remove from fridge
  69. Brush with the remaining soy milk
  70. Use a sharp knife to make scores on top of the pastry
  71. Sprinkle with sesame seeds and black sesame seeds
  72. Bake until golden brown - 35 min, 200°C
  73. Remove from oven and let cool slightly
  74. Serve
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