Mushroom Lavash Roll

• 17 ounces, weight Champignons (or Any Mushrooms You Like)
• 1/2 cups Water
• 1 Small Onion
• 2 ounces, weight Butter
• 1 Lavash Bread Sheet
• 7 ounces, weight Cheese (any Kind You Like), Grated
• 1 Tablespoon Sour Cream

1. Finely chop the mushrooms.
2. Put them into deep preheated skillet over low heat.
3. Add the water.
4. Cover the skillet and stew the mushrooms until all water and juice evaporates, stirring occasionally.
5. Dice the onion and add to the skillet.
6. Add the butter, mix until fully melted.
7. Fry the mushrooms and onion for 10 minutes.
8. Set aside until completely cool.
9. Put the lavash bread on the table.
10. Place the mushrooms in the middle and spread evenly.
11. Grate the cheese and put it on the ends of the lavash sheet.
12. Smear the sour cream over the cheese.
13. Roll the lavash sheet up tightly.
14. Wrap your mushroom lavash roll in foil and put in the fridge overnight, or at least 3 hours.

weight champignons, water, onion, butter, bread sheet, weight cheese, sour cream

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mushroom-lavash-roll/ (may not work)