When serving beef wellington, the ends with just dough and mushrooms are sliced off. They are so delicious, I’ve never seen them left on a plate. Always gone! It feels like they deserve to be featured as an appetizer and have their own recipe.
Mix wet ingredients in a separate bowl. Combine dry and wet mixtures, make the dough, knead it well, and let it stay in room temperature for about 30-45 minutes to activate the yeast. Cover and refrigerate it for at least another hour, or longer (up to 3 days) until ready to assemble the roll.
to pre-cook mushrooms
Clean mushrooms with dry paper towels and dice.
Place a large skillet on high heat and add 1 tbsp of butter. When butter is melted, add mushrooms. Season and cook them on high heat, constantly stirring, until reduced in volume 4-5 times.
Add cream, thyme, toasted shallots, cook for another minute stirring, and take off the heat. Let them cool to room temperature, and refrigerate until ready to assemble the roll.
to make the roll and bake it
Preheat oven to 350F. Line baking pan with a silicone mat or greased parchment paper.
On the dough, spread pre-cooked mushrooms 0.2" thick, leaving an uncovered border about 1" wide. Sprinkle with cheese.
Roll two ends towards the middle. (See Poppy Seed Roll illustrated instructions.) Secure the filling and carefully roll it upside down to the lined baking pan.
Score the top making 1/2" intervals and cutting through to the layer of mushrooms. Make an egg wash and brush the top.
Bake for 25-30 minutes. Let it cool down to room temperature before slicing. Use serrated knife for slicing.