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🍽️ Mushroom Strudel

270 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 1 egg
• salt
• 4 tbsp lukewarm water
• 20 g oil
• 1 kg mixed mushrooms
• 100 g onions
• 1 bunch chives
• 50 g diced bacon
• 2 tbsp olive oil
• salt
• pepper from the mill
• 1 tbsp butter
• 2 tbsp breadcrumbs
• 1 egg yolk
• 2 tbsp milk
• 200 ml wild mushroom stock
• 200 g crème fraîche
• salt
• pepper from the mill
• 2 tbsp cognac (or brandy)
• 1 tbsp dark sauce thickener

Instructions

1. 1. Knead all dough ingredients into a soft, non-sticky dough. Brush the surface with some oil, cover the dough and let it rest for about 30 minutes.
2. 2. Roll the dough out on a large, floured cloth into a large rectangle. Stretch it as thin as possible using your hands (over the back of your hands).
3. 3. Clean the mushrooms and slice them. Peel the onions and dice them finely. Rinse the chives, shake them dry and cut them into fine rings. Fry the bacon in hot oil until golden yellow. Remove the bacon cubes. Sauté the mushrooms in it and season with salt and pepper.
4. 4. Drain the mushroom liquid and set it aside.
5. 5. Melt the remaining butter and spread it on the dough. Sprinkle the dough with breadcrumbs.
6. 6. Distribute the mushrooms, bacon and half of the chive rings on top.
7. 7. Lift the cloth to roll up the strudel and place it with the seam down on a baking sheet lined with baking paper. Whisk egg yolk and milk and brush the strudel with it. Bake it in the preheated oven (electric oven: 200 degrees, gas oven: level 3) for 40 minutes.
8. 8. Bring the stored mushroom stock and crème fraîche to a boil. Season with salt and pepper. Stir in the cognac and thicken the sauce with the sauce thickener.
9. 9. Slice the strudel. Sprinkle with the remaining chive rings and serve with the sauce.

Nutrition per serving

• kcal: 270
• Protein: 8 g · Fett/Fat: 17 g · Carbs: 20 g