Vegetarian Miso-Mushroom Sausage Rolls Recipe • 5★ • 1 hr 20 min

By Hetty Lui McKinnon

Published Dec. 19, 2024

The art of a delicious vegetarian sausage roll is in creating a filling that is just as moist and juicy as the original. This recipe turns to mushrooms to achieve that feat. Naturally packed with water, mushrooms keep the filling moist while imparting an immense savoriness that is reinforced by miso paste. Using two different types of mushrooms — a combination of cremini or button mushrooms and shiitake, oyster or other wild mushrooms — adds more flavor and texture, but feel free to experiment with other varieties. These bite-size mini rolls are perfect for sharing and can be made ahead of time and frozen (see Tip), so are well suited to potlucks, picnics or any holiday table. A tip: The mushroom mixture doubles as a great vegetarian burger; simply shape into patties and pan-fry until golden.

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1medium red or yellow onion, diced

1¼pounds cremini or button mushrooms, finely chopped (see Tip)

½pound shiitake, oyster or other wild mushrooms, stemmed and finely chopped (see Tip)

2garlic cloves, finely chopped

1teaspoon fresh thyme leaves

2tablespoons white (shiro) miso paste

2cups/8 ounces grated sharp Cheddar cheese

½cup dry bread crumbs

2sheets puff pastry from 1 (17- or 18-ounce) package, thawed in fridge for 24 hours

Sesame seeds (optional), for topping

269 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 12 grams protein; 424 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Step 1Heat a large 12-inch skillet on medium-high. Drizzle with 1 to 2 tablespoons of olive oil and add the onions. Stir until softened, about 2 minutes.

Heat a large 12-inch skillet on medium-high. Drizzle with 1 to 2 tablespoons of olive oil and add the onions. Stir until softened, about 2 minutes.

Step 2Add the mushrooms (both varieties) in batches, allowing each batch to cook down for 1 to 2 minutes before adding more. Once all the mushrooms are in the skillet, add the garlic and thyme, season with salt and pepper, and cook, stirring constantly, until the water has evaporated and the mushrooms are dry and starting to stick to the pan, 6 to 8 minutes.

Add the mushrooms (both varieties) in batches, allowing each batch to cook down for 1 to 2 minutes before adding more. Once all the mushrooms are in the skillet, add the garlic and thyme, season with salt and pepper, and cook, stirring constantly, until the water has evaporated and the mushrooms are dry and starting to stick to the pan, 6 to 8 minutes.

Step 3Turn off the heat and add the miso and butter; stir until the butter has melted. Transfer to a bowl and allow to cool for 10 to 15 minutes. (The mushroom mixture can be made 3 days ahead and stored in an airtight container in the fridge.)

Turn off the heat and add the miso and butter; stir until the butter has melted. Transfer to a bowl and allow to cool for 10 to 15 minutes. (The mushroom mixture can be made 3 days ahead and stored in an airtight container in the fridge.)

Step 4To the cooled mushrooms, add the cheese, bread crumbs and scallions, and stir to combine. Taste, seasoning with more salt and pepper if needed.

To the cooled mushrooms, add the cheese, bread crumbs and scallions, and stir to combine. Taste, seasoning with more salt and pepper if needed.

Step 5Arrange racks in the middle and bottom shelves of the oven. Heat the oven to 400 degrees and line 2 sheet pans with parchment paper.

Arrange racks in the middle and bottom shelves of the oven. Heat the oven to 400 degrees and line 2 sheet pans with parchment paper.

Step 6Working with one sheet of puff pastry at a time, roll each pastry sheet into a neat square (does not need to be exact) and then cut in half to make 2 rectangles. (You’ll have 4 rectangles total.)

Working with one sheet of puff pastry at a time, roll each pastry sheet into a neat square (does not need to be exact) and then cut in half to make 2 rectangles. (You’ll have 4 rectangles total.)

Step 7Divide the mushroom mixture into 4 roughly equal portions. Using wet hands, press the mushroom mixture into a rough sausage shape and place it into the middle of each rectangle. Brush one long edge with the beaten egg and then carefully fold the other long edge over to encase the filling, pressing it into the egg-washed edge to seal. Flip it over so that the seam is on the bottom. Repeat this with the remaining three pastry rectangles, until you have four long rolls.

Divide the mushroom mixture into 4 roughly equal portions. Using wet hands, press the mushroom mixture into a rough sausage shape and place it into the middle of each rectangle. Brush one long edge with the beaten egg and then carefully fold the other long edge over to encase the filling, pressing it into the egg-washed edge to seal. Flip it over so that the seam is on the bottom. Repeat this with the remaining three pastry rectangles, until you have four long rolls.

Step 8Brush the top of each roll with egg wash and sprinkle over sesame seeds, if using.

Brush the top of each roll with egg wash and sprinkle over sesame seeds, if using.

Step 9Using a serrated knife, cut each roll into 6 to 7 bite-size pieces (they should be about 1½ inches). Arrange them across the two sheet pans, leaving a 2-inch gap between them to allow them to puff up.

Using a serrated knife, cut each roll into 6 to 7 bite-size pieces (they should be about 1½ inches). Arrange them across the two sheet pans, leaving a 2-inch gap between them to allow them to puff up.

Step 10Place on the middle and bottom racks of the oven and bake for 20 to 25 minutes, swapping the pans after the initial 10 minutes, until golden. Serve with ketchup. (Leftover rolls can be stored in an airtight container in the fridge for up to 3 days or in the freezer for 3 months. Reheat from frozen, without thawing.)

Place on the middle and bottom racks of the oven and bake for 20 to 25 minutes, swapping the pans after the initial 10 minutes, until golden. Serve with ketchup. (Leftover rolls can be stored in an airtight container in the fridge for up to 3 days or in the freezer for 3 months. Reheat from frozen, without thawing.)

To save time, rather than chopping the mushrooms by hand you can do so in a food processor, using the pulse function until finely chopped. Be careful not to overblend.

Delicious. Made a few adjustments. I added finely chopped walnuts when I added the second batch of mushrooms to sauté (nice texture). I also only used half the shredded cheese (Parmesan) and added a few tablespoons of ricotta. I also took the advice of another comment and froze the raw but wrapped pastry logs for ten minutes before slicing into six pieces per log. I was almost not going to slice them before baking (lazy) but am glad I did because the filling pushed out of the sides perfectly and they’re great little handheld apps.

Didn’t have an egg, so I brushed the top with soy milk. Turned out really well. Served with a country Dijon mustard.

This looked great, until the end: "Serve with ketchup" would ruin the whole thing. I'd love suggestions for a better (less sweet and more complex) sauce.

Follow what another reviewer suggested and make the mushroom filling ahead of time. I’d also suggest (once you’ve assembled the rolls but prior to cutting them and putting them in the oven) tossing them in the freezer for 10ish minutes so it’s easier to cut into smaller sections. And FYI assembling the filling into a sausage shape is a bit tricky because the filling is crumbly, but maybe that’s an error on my end! In all, a good recipe!

100% deliciously perfect .No substitutions, no additions or adjustments… loved it! Very rich and great umami. I might say, better than a Sausage Roll (and I enjoy meat).

Delicious! Make sure to use puff pastry with real butter

I thought the recipe made much more filling than could be used to create two logs. So I would have a third puff pastry available just in case

Source: https://cooking.nytimes.com/recipes/1025932-vegetarian-miso-mushroom-sausage-rolls