Sienimunaskas-kääryle (Wild Mushroom Omelette Roll) is a traditional Finnish recipe for a classic dish of a flour, milk and egg batter that's baked until set, filled with a creamy mix of hedgehog mushrooms, porcini and chanterelles with onion before being rolled, baked to heat, sliced and served. The full recipe is presented here and I hope you enjoy this classic Finnish version of: Wild Mushroom Omelette Roll (Sienimunaskas-kääryle).
Begin with the omelette mix. Add the milk to a bowl and whisk in the flour until smooth. Beat the eggs in a separate bowl then whisk into the milk and flour blend until smooth. Season with the salt and black pepper.
Line a baking dish (such as a square or oblong cake tin) with greaseproof paper then pour in the omelette mix. Transfer to an oven pre-heated to 200°C and bake for about 20 minutes, or until to set and golden brown on top.
Remove from the oven then turn out onto a piece of fresh greaseproof paper then remove the original greaseproof paper from the base.
Heat the butter for the filling in a pan, add the mushrooms and fry until they release their liquid then add the onions and continue cooking until the pan is almost dry. Season to taste with salt and black pepper and a little chopped basil or thyme.
Stir in the crème fraîche and cook for a few minutes, stirring constantly, to allow the flavours to meld.
Spread the resultant mixture on top of the part-baked omelette then roll-up Swiss-roll style and carefully transfer to a lightly-greased baking tray, setting it down with the seam on the bottom.
Sprinkle some cheese over the top, return to the oven and bake for about 10 minutes, or until heated through.
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