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🍽️ Mushroom Pouches with Herb Dip

561 kcal · 30 min · 4 servings

Ingredients

• 1 kg mushrooms (mixed)
• 1 onion
• 2 tbsp parsley
• 1 tbsp tomato paste
• 1 tbsp salt
• pepper
• 2 tbsp olive oil
• 250 g flour
• 2 tbsp oil
• 1 egg
• salt
• 1 egg yolk
• 2 tbsp whipping cream
• oil
• chives
• 1 bunch parsley
• 100 g sour cream
• 400 ml vegetable broth
• 1 bunch parsley
• 1 tbsp lemon juice
• salt
• pepper (from the mill)

Instructions

1. 1. Clean the mushrooms and chop them finely.
2. 2. Peel the onion and cut it into fine cubes.
3. 3. Heat olive oil in a pan and sauté the onions until translucent.
4. 4. Add the chopped mushrooms to the pan.
5. 5. Fry the mushrooms until the liquid has evaporated and the mixture looks dry.
6. 6. Stir in the tomato paste and fry it briefly.
7. 7. Season the filling with salt and pepper.
8. 8. Finely chop the parsley and fold it into the mushroom mixture.
9. 9. Mix all dough ingredients with a little lukewarm water to form a smooth dough.
10. 10. Brush the dough with a little lukewarm water.
11. 11. Cover the bowl with the dough with a warm bowl.
12. 12. Let the dough rest at room temperature for about 1 hour.
13. 13. Roll out the dough thinly.
14. 14. Stretch the dough even thinner using the back of your hands.
15. 15. Cut 15 cm squares from the dough.
16. 16. Distribute the mushroom filling onto the dough squares.
17. 17. Mix the egg yolk with the cream.
18. 18. Brush the dough edges with the egg yolk and cream mixture.
19. 19. Gather the dough into small pouches.
20. 20. Secure each pouch with a chive stalk.
21. 21. Brush the surface of the pouches again with the egg yolk and cream mixture.
22. 22. Grease a baking tray.
23. 23. Preheat the oven to 200 degrees.
24. 24. Place the strudels on the tray.
25. 25. Bake the strudels for about 20 minutes in the preheated oven.
26. 26. Wash the parsley for the sauce and shake it dry.
27. 27. Finely chop the parsley leaves.
28. 28. Bring the vegetable broth to a boil.
29. 29. Stir the Creme Fraiche into the hot broth.
30. 30. Let the sauce simmer briefly.
31. 31. Season the sauce with salt, pepper, and lemon juice.
32. 32. Fold in the chopped parsley into the sauce at the end.
33. 33. Place the herb sauce on a plate.
34. 34. Place the warm mushroom strudels on the sauce.

Nutrition per serving

• kcal: 561
• Protein: 21 g · Fett/Fat: 31 g · Carbs: 50 g