Mushroom Walnut RouladE

Finger foods are convenient and easy to handle, making them ideal for occasions where guests can enjoy them without the need for utensils.  The Mushroom Walnut Roulade is the perfect combination of umami and sweet flavors–they were always a big crowd-pleaser when served at Inn Season Cafe.  A balanced and satisfying culinary experience, they’re sure to be a hit at any gathering!

Combining mixed mushrooms and walnuts can provide a range of health benefits and can be described as a superfood combination. Incorporating these ingredients into a daily diet makes sense, but here we also use them in a recipe to use for entertaining.  A recipe that is exquisitely delicious as well as healthy.  

Here’ are some of the potential benefits when combining mushrooms and walnuts:

  1. Nutrient Density: Both mixed mushrooms and walnuts are nutrient-dense foods. Mixed mushrooms, such as cremini, shiitake, or oyster mushrooms, are low in calories and fat while providing vitamins, minerals, and antioxidants. When combined with walnuts, which are rich in omega-3 fatty acids, protein, fiber, and antioxidants, you create a nutritious blend that contributes to overall health and well-being.

  2. Heart Health: Both mushrooms and walnuts have been associated with heart health benefits. The omega-3 fatty acids found in walnuts help lower LDL (bad) cholesterol levels and reduce the risk of cardiovascular diseases. Meanwhile, mushrooms contain compounds like beta-glucans and antioxidants that have been linked to improved heart health and lowered blood pressure levels.

  3. Immune System Support: Both mushrooms and walnuts have properties that can support the immune system. Mushrooms, particularly varieties like shiitake and maitake, contain beta-glucans that enhance immune function and may have anti-inflammatory effects. Walnuts provide antioxidants and healthy fats that can help modulate immune responses and promote a healthy immune system.

  4. Brain Health: The combination of walnuts and mushrooms can be beneficial for brain health. Walnuts are rich in omega-3 fatty acids, including DHA, which is essential for brain development and function. Mushrooms contain compounds like ergothioneine and antioxidants that may have neuroprotective effects and support cognitive function.

  5. Antioxidant Protection: Both mushrooms and walnuts are excellent sources of antioxidants. Antioxidants help neutralize harmful free radicals in the body, reducing oxidative stress and protecting cells from damage. Consuming a variety of antioxidant-rich foods like mushrooms and walnuts can contribute to overall health and may help lower the risk of chronic diseases.

  6. Weight Management: Both mushrooms and walnuts can be beneficial for weight management. Mushrooms are low in calories and fat while providing fiber and nutrients, making them a satisfying and nutrient-dense food choice. Walnuts, on the other hand, offer a combination of protein, fiber, and healthy fats that can promote satiety and help control appetite, potentially aiding in weight management efforts.

Remember that individual dietary needs and preferences may vary. It’s best to incorporate a variety of fruits, vegetables, nuts, and mushrooms into a balanced diet to maximize the overall nutritional benefits. Consulting with a healthcare professional or registered dietitian can provide personalized advice based on your specific health goals.

Mushroom Walnut Roulade Recipe

Yields 2 roulade rolls and approximately 36 individual pieces

Ingredients:

Mushroom Walnut Filling:

4 cups white button or Cremini (Baby Bella) mushrooms, sliced

1 tablespoon tamari soy sauce

1 tablespoon balsamic vinegar

1/2 teaspoon freshly ground black pepper

Garlic-Walnut Mixture:

2 cups walnut halves & pieces

1/2 tablespoon tamari (soy sauce)

1/4 teaspoon minced garlic

Puree:

3/4 cup roasted red peppers

1/2 cup parmesan vegan cheese (preferably Follow Your Heart brand)

Mushroom mixture (from above)

Garlic-walnut mixture (from above)

Pastry:

Maple-oil Mixture:

1 cup organic expeller-pressed canola oil

1/4 cup extra virgin olive oil

3/4 cup maple syrup

2 tablespoons lemon juice

1/2 teaspoon sea salt

Assembly:

1 package organic phyllo dough (preferably whole wheat)

Mushroom-Walnut Filling (from above)

1 cup roasted red bell peppers, sliced into thin strips

Instructions:

  • Preheat the oven to 400 degrees Fahrenheit.

  • Prepare the Mushroom Walnut Filling: In a roasting pan, combine the sliced mushrooms, tamari soy sauce, balsamic vinegar, and black pepper. Roast in the preheated oven for 20 minutes. Set aside.

  • Prepare the Garlic-Walnut Mixture: In a separate pan, combine the walnut halves and pieces, tamari, and minced garlic. Roast in the oven for 10 minutes. Set aside.

  • Prepare the Puree: In a food processor, combine the roasted red peppers, parmesan vegan cheese, roasted mushroom mixture, and garlic-walnut mixture. Process until a coarse paste forms. Set aside.

  • Prepare the Maple-Oil Mixture: In a medium-sized mixing bowl, whisk together the organic canola oil, extra virgin olive oil, maple syrup, lemon juice, and sea salt. Set aside.

  • Assemble the Roulades: Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Clear a workspace for the phyllo dough.

  • Stir the maple-oil mixture well. Using a pastry brush, lightly brush the mixture onto a single sheet of parchment paper. Place a sheet of phyllo dough on top and lightly brush the phyllo with the mixture. Repeat this process until 6 layers of phyllo have been laid out.

  • Spread 1 1/2 cups of the Mushroom-Walnut Filling in a 3-inch wide and 1/4-inch deep layer along the bottom 4 inches of the phyllo pastry, leaving a clear inch of pastry at the bottom. On the clear section, place 3 to 4 strips of red bell pepper end to end across the entire bottom.

  • Roll the phyllo dough roulade-style and use a serrated knife to slice the top half of the roulade every inch or so. Repeat this process to make a second roulade.

  • Arrange both roulades on the parchment-lined baking sheet and bake for 25 minutes, or until lightly browned on the edges.

  • Remove from the oven and let cool for 10 minutes. Then, slice the roulades into individual pieces. Serve warm.

  • If refrigerated, the roulades should be re-baked at 300 degrees Fahrenheit for 15 minutes before serving to regain their crispness.

  • If the batch is too big, the roulades can be partially baked (par baked), wrapped, and frozen to save for another event.