Shanga is a flat cake similar to a cheesecake, but not sweet. There is no groove in the cake, the filling must be spread on the dough. This dish of the Russian North perfectly diversifies the fast. Let's prepare shangu with mushrooms.
It is necessary
- - 150 g of fresh mushrooms;
- - 1 onion;
- - half a celery root.
- - 1 hot pepper.
- For 1 kg of yeast dough:
- - 600 g of wheat flour;
- - 290 ml of water;
- - 150 ml of vegetable oil;
- - 20 g of yeast;
- - 2 tbsp. tablespoons of sugar;
- - 1 glass of pearl barley;
- - 1 teaspoon of salt;
- - lean mayonnaise, black pepper, salt, water to taste.
Instructions
Step 1
Start cooking mushroom shangu in the evening. Soak pearl barley overnight, cook fluffy porridge - the grains should open. If the grains are very soft, then it is time to drain the excess water. You can also make the dough in the evening or buy a ready-made one.
Step 2
Prepare the dough in a safe way. Dissolve yeast in 2 tablespoons of water and sugar. Sift flour, pour in yeast, remaining water, salt. Knead the dough with a spoon, then pour in the vegetable oil, knead until smooth with your hands. Let the finished dough rise.
Step 3
Peel the celery, cut into slices, simmer in a little oil. Season with salt, cook until soft with a little water. Fry the peppers, mushrooms and onions separately until tender, and mash the soft celery. Add fried mushrooms and pearl barley porridge, stir. Thanks to the celery, the filling will acquire the required density.
Step 4
Divide the dough into 6 pieces. Place the tortillas on top of the parchment. Coat with oil (fragrant: dill, garlic or basil). Spread the filling on the tortillas. Bake until tender over medium heat in the oven. Cooking time - from 15 minutes to 40, it all depends on the size of the mushroom shangi and the thickness of your tortillas. Ready-made mushroom shangu is usually served with salted fish.
