Wild Garlic and Oyster Mushroom Langos
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Wild Garlic and Oyster Mushroom Langos
Print RecipeIngredients for 18 medium langos: 50 g yeast, 1 tsp sugar, 0.5 dl
milk, 400 g yogurt, 2 eggs, 1 tbsp salt, 1 pkt baking powder, 850 g
spelt flour. Ingredients for the filling:2 tbsp cooking oil, 1 onion, salt,
pepper, half a bunch of wild garlic, 250 g oyster mushrooms
Preparation: The langos dough will be ideal if all the ingredients are at
room temperature. Dissolve the yeast in 0.5 dl lukewarm milk with sugar
and let it rise in a warm place. Sift the flour mixed with baking powder
into a bowl, pour in the risen yeast. Add the beaten eggs and yogurt,
and knead the dough well. Cover the bowl and let it rise in a warm place.
For the filling, finely chop the onion and fry it in a pan with cooking oil
until translucent. Add diced oyster mushrooms and fry together until
golden brown. Remove from heat, season with salt and pepper, then add
chopped wild garlic. Knead the risen dough on a floured surface, then
roll it into a thicker roll. Cut it into 18 pieces and shape each into a small
bun, then flatten them by hand into a round shape. Let the dough rest for
10-15 minutes, then place a line of filling in the middle of each and roll it
up. Fry it in hot oil until golden brown on all sides.
Serving: Drizzle the sliced stuffed langos with a little garlic sour
cream or olive oil. Hearty and delicious dinner
milk, 400 g yogurt, 2 eggs, 1 tbsp salt, 1 pkt baking powder, 850 g
spelt flour. Ingredients for the filling:2 tbsp cooking oil, 1 onion, salt,
pepper, half a bunch of wild garlic, 250 g oyster mushrooms
Preparation: The langos dough will be ideal if all the ingredients are at
room temperature. Dissolve the yeast in 0.5 dl lukewarm milk with sugar
and let it rise in a warm place. Sift the flour mixed with baking powder
into a bowl, pour in the risen yeast. Add the beaten eggs and yogurt,
and knead the dough well. Cover the bowl and let it rise in a warm place.
For the filling, finely chop the onion and fry it in a pan with cooking oil
until translucent. Add diced oyster mushrooms and fry together until
golden brown. Remove from heat, season with salt and pepper, then add
chopped wild garlic. Knead the risen dough on a floured surface, then
roll it into a thicker roll. Cut it into 18 pieces and shape each into a small
bun, then flatten them by hand into a round shape. Let the dough rest for
10-15 minutes, then place a line of filling in the middle of each and roll it
up. Fry it in hot oil until golden brown on all sides.
Serving: Drizzle the sliced stuffed langos with a little garlic sour
cream or olive oil. Hearty and delicious dinner
