Black Trumpet Rolls ‒ Mustatorvirullat

I'd probably love autumn if it didn't foreshadow winter. Just like Sundays would be so much comfier days if they weren't followed by Mondays. Two weeks ago, I went to collect two litres of frozen Cantharellus tubaeformis (suppilovahvero) with a friend, almost froze myself as well and decided the season is off for this year. Some of the mushrooms are now hanging from the kitchen ceiling but some of them I've used for a soup and a new experiment.

The idea of black trumpet roll was actually in strong-tasting mushrooms which these are not. But since I have to wait another year to get my hands on black trumpets I thought I could just as well check if the recipe idea works otherwise.

Seitan part:
- 3 dl seitan flour
- 2 dl graham flour or rye flour
- 1 dl tar liqueur or 2 dl smoked beer
- 0.5 dl rape oil
- 3 garlic cloves
- salt
- water (about 1-2 dl, more than you'd normally use)

Mushroom part:
- 2 dl dried black trumpets
- 2 tablespoons soy-based cream spread (for example tofutti)
- 2 tablespoons vegan mayonnaise
- 1 dl oat cream
- juniper berries
- black pepper
- 1 punch of fresh rosemary

Mix the seitan dough and roll it into a flat rectangle. Mix the cream spread, mayonnaise, cream, rosemary and spices together and then add the dried mushrooms as well.

Now you can spread the mushroom filling on the other long edge of the seitan, as if you were making a Swiss roll. Carefully roll the mushrooms inside the seitan and cut it in six pieces (though I do assume this also makes a nice centre piece for a dinner table if you leave it intact).

Arrange the rolls into a casserole and pour some vegetable broth on the bottom so they won't dry up in the oven. Cover with a folio. Cook about 40 minutes in a 200°C. Serve with some strong tasting sidekick that emphasizes the main dish, for example lingonberry cram or sea buckthorn and carrot sauce.

Nutritional values / 1 roll:
energy 330 kcal
fat 14 g
protein 23 g
carbohydrates 23 g
fiber 3 g