Lavash rolls with potatoes and mushrooms

Slightly crispy pita bread and soft fragrant filling - this is how pita rolls with potato and mushroom filling are obtained. They are prepared very simply, but they look festive and appetizing. In addition, the products are affordable, and if you boil the potatoes in advance, it will take a little time to cook.

Ingredients

• Potatoes - 600 g (5 pcs.)
• Oyster mushrooms - 300 g
• Lavash thin - 250 g
• Onion - 100 g (1 pc.)
• Garlic (medium-sized) - 3-4 cloves
• Salt - 0.75-1 teaspoon (to taste)
• Freshly ground black pepper - 0.25 tsp
• Vegetable oil - 75 ml (5 tablespoons)

Directions

1. Prepare all the necessary ingredients.
2. I took oyster mushrooms, but you can use any other mushrooms.
3. Peel and wash potatoes.
4. Peeled onions and oyster mushrooms cut into small cubes.
5. Cut the potatoes into large pieces, pour water in a saucepan and put on fire. Add 0.5 teaspoon of salt. After boiling, reduce the heat to medium and cook the potatoes for about 15 minutes, until tender (depending on the size of the pieces and variety).
6. Meanwhile, heat a skillet with 2 tbsp. tablespoons of vegetable oil and fry the onion over medium heat for 3-4 minutes, until translucent.
7. Then add the mushrooms to the onions and sauté, stirring occasionally, for 8-9 minutes, until the liquid has evaporated.
8. Finely chop the green onion.
9. Pass the peeled garlic through a press or grate on a fine grater.
10. Put the green onions and garlic to the mushrooms, salt (0.25 tsp) and pepper. Stir and remove the pan from the heat.
11. Drain the decoction from the cooked potatoes. Pour 100 ml of broth into a separate container - it will still come in handy.
12. Mash the potatoes into a puree. Add decoction and stir. Salt if necessary.
13. Add fried mushrooms to mashed potatoes.
14. Stir. You should get a homogeneous mass that holds its shape well.
15. Remove a sheet of thin pita bread (for me - with a diameter of 30 cm) from the package and lay it on a flat surface of a table or plank. Spread the potato filling over the pita bread in an even layer about 0.6-0.8 cm thick.
16. Then roll up the pita roll. Due to the fact that the potatoes are viscous, the edges of the pita bread are well fastened and do not unfold.
17. Form the rolls with the remaining products in the same way. I got 4 rolls.
18. Cut each roll into 2-2.5 cm thick cross slices.
19. Heat the pan with the remaining vegetable oil (3 tbsp.) And put the blanks there cut down.
20. Fry the rolls over medium heat for about 2-3 minutes on each side, until golden brown.
21. Transfer the fried rolls to a plate and prepare the next batch.
22. Lavash rolls with potatoes and mushrooms are best served immediately after cooking. But even the cooled dish retains all its taste qualities. It is convenient to take such a dish with you on the road or to work.
23. Bon appetit!