Lavash with vegetables and mushrooms recipe

Lavash snacks with filling have long won the “palm” on our tables and have become an everyday meal. Everyday, festive menu, picnics, catering and snacks are not complete without their participation.

Thin pita bread with a delicious filling of vegetables and mushrooms is a variant of homemade shawarma and a quick lunch, which is quite simple to prepare, but more healthy and nutritious.

Below we want to bring to your attention a simple and quick recipe for making a pita roll with mushrooms and fresh vegetables. The filling contains only herbal ingredients - onions and mushrooms fried in sunflower oil, aromatic parsley, juicy tomatoes and crispy fresh cucumbers, which can be attributed to healthy fast food.

Champignons, if very dirty, rinse with cold water. If the mushrooms are not very dirty, wipe them with a damp cloth or paper towel. Cut the mushrooms into thin slices. It is enough to cut small mushrooms in half. Peel the onion and chop finely.

Lavash roll with mushrooms and fresh vegetables recipe

Heat sunflower oil in a skillet, about 1 tbsp. the spoon. Place the onions and mushrooms.

Fry, stirring occasionally, until the mushrooms are noticeably softened, the onion will not let the juice out, until tender. Then remove from the stove.

Wash the tomato, cucumbers and parsley. Cut the vegetables into strips or small cubes, finely chop the parsley (leaves only).

Add chopped vegetables and herbs to the skillet with cooled mushrooms and onions. Salt to taste. Mix thoroughly.

Cut each sheet of pita bread into 3 parts. Divide the filling into 6 parts.

Place the filling in the middle of each piece.

Fold parallel blank edges on both sides as shown in the photo.

Next, fold and throw one edge over the middle, and then wrap the whole pita bread in an envelope.

Heat oil in a frying pan and fry a pita roll on both sides over medium heat until light brown.

If you want pita bread with mushrooms to turn out with a crispy crust, then cook over a more intense heat.

Hints and tips for recipe:

- For this dish, choose parsley young, with not hard leaves. Instead of parsley, you can use a variety of herbs to your liking. For example, watercress, cilantro, dill, tarragon.

- If necessary or in the absence of champignons, they can be replaced with oyster mushrooms.

- The filling for lavash will acquire an interesting taste if you add fried Yalta (red sweet) to it instead of the usual onions.