Crispy, golden, and packed with a savory potato-mushroom filling, this lavash roll is the kind of easy weeknight dinner that disappears fast. Creamy mashed potatoes, deeply browned mushrooms, and fresh herbs get layered in soft lavash, rolled up tight, and pan-fried until irresistibly crisp. If you love cozy mushroom recipes, try our Stuffed Potato Patties with Mushrooms and Creamy Buckwheat with Mushrooms and Cheese — or our Quick Lavash Wrap with Meat and Cheese for another lavash idea.
Ingredients
- 2 large lavash flatbreads
- 500 g (1.1 lb) potatoes
- 350 g (12 oz) mushrooms
- 1 onion
- 1 bunch fresh herbs (dill or parsley)
- Salt and black pepper to taste
- Vegetable oil for frying
Instructions
- Boil the potatoes until tender, then drain and mash them until smooth.
- Dice the onion and mushrooms and sauté in hot oil until golden. Stir into the mashed potatoes with the chopped herbs, salt, and pepper.
- Spread half of the filling evenly over the first lavash, cover with the second sheet, spread the remaining filling over it, and roll up tightly.
- Slice the roll into pieces and pan-fry in a little oil until golden and crisp on both sides. Serve warm.
Tips
- Sauté the mushrooms over fairly high heat so they brown instead of steaming — that caramelization is where the flavor lives. Serious Eats has excellent guides on getting mushrooms deeply browned.
- Roll the lavash as tightly as you can and rest it seam-side down for a minute so the slices hold together in the pan.
- A non-stick or well-seasoned skillet with just a film of oil gives the crispiest crust without greasiness.
Nutrition (per 100 g): 135 kcal, protein 11 g, fat 3 g, carbs 9.5 g.