Wild Garlic and Oyster Mushroom Langos
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Wild Garlic and Oyster Mushroom Langos
Ingredients 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 itup. 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
