Baked Mushroom and Spinach Cigars

About Baked Mushroom and Spinach Cigars

Ingredients

• Button mushrooms, sliced 10 to 12
• Spinach, blanched and chopped 1 small bunch
• Spring roll sheets 8
• Oil 1 tbsp + for brushing
• Garlic, chopped 1 tbsp
• Medium onion, finely chopped 1
• Salt to taste
• Fresh thyme 2 to 3 sprigs
• Fun Foods Veg Basic Mayonnaise 2 to 3 tbsps
• Refined flour slurry as required
• Herb dip
• Fun Foods Veg Basic Mayonnaise 3 to 4 tbsps
• Dried mixed herbs ½ tsp
• White pepper powder 1 pinch
• Spring onion greens, chopped ½ stalk
• Fresh thyme 1 sprig

How to Make Baked Mushroom and Spinach Cigars (Stepwise Photos)

Method

1. Preheat oven to 180° C.
2. Heat 1 tbsp oil in a non-stick pan, add garlic and sauté for 30 seconds. Add onion and sauté till translucent.
3. Add mushrooms and sauté on high heat for 2-3 minutes. Add salt and mix. Add spinach, mix and cook for 2 minutes.
4. Add thyme leaves and mix well. Switch off heat, add Fun Foods Veg Basic Mayonnaise and mix well.
5. Apply some slurry on the edges of each spring roll sheet. Put some mushroom-spinach mixture on one side of each sheet, fold the opposite sides, roll to shape into cigar and seal, applying some slurry if required.
6. Place the cigars in a baking tray and brush some oil on top. Put the tray into the preheated oven and bake for 15-20 minutes.
7. To prepare herb dip, mix together Fun Foods Veg Basic Mayonnaise, dried mixed herbs, white pepper powder and spring onion greens in a bowl.
8. Diagonally halve the baked cigars and place on a serving platter. Put the herb dip in a serving bowl and garnish with thyme leaves. Serve warm cigars with herb dip.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps