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You will need

• For sauce:
• - tomato sauce - 3 tablespoons;
• - broth or water - 1 glass;
• - dry herbs;
• - pepper;
• - salt - 2/3 tsp;
• - onions - 600 g.
• For filling:
• - salt - to taste;
• - Fresh mushrooms - 300 g;
• - salted mushrooms - 200 g.
• For the test:
• - flour - 2 cups;
• - vegetable oil - 2 tablespoons;
• - water - 0.5 cup;
• - salt - 0.5 tsp;
• - Egg - 1 pc.

Instructions

1

Randomly cut the onion. Pour a small amount of vegetable oil into the stewpan, lay the onion. Close the lid and cook, stirring occasionally, for 40 minutes over low heat. As a result, the onion should be transparent and soft.

2

Turn the salt and fresh mushrooms through a meat grinder. Put in a frying pan, pouring on the bottom of vegetable oil. Fry on a strong fire mushroom mass, stirring constantly, until the liquid completely evaporates. Try, if necessary, salt. Next, remove the frying pan from the fire.

3

Unbolt the bowl with water, salt and egg. Pour in a glass of flour. Knead the dough, gradually adding flour. Roll the dough into a thin layer. It really should be a thin, thick dough spoil the taste of mushroom rolls.

4

Evenly spread the filling on the surface of the formation and roll into a roll. Lightly moisten the edge of the roll with water, leave for 3 minutes, so that the edges are glued together.

5

Put onions in a blender. Add a glass of water, herbs, salt, pepper. You can add a tomato sauce if desired. Beat the mass well.

6

Cut the roll into pieces about 4 centimeters long. Pour half a cup of water into the saucepan and put the rolls upright there. Pour onion sauce.

7

Turn on the big fire and, when the sauce begins to boil, reduce the fire to a minimum. Cover the frying pan with a lid and cook for 20 minutes. Serve mushroom rolls in onion sauce only in a hot form.