Strudel with Mushrooms
by Editorial Staff
Strudel is a rather laborious dish, for which it is important to prepare the correct dough, but this recipe offers a workaround that will delight many – a strudel made from ready-made puff pastry. For the filling, we use champignons, add sour cream to add a creamy note, as well as onions and fresh parsley for the appropriate flavour. The baked goods are simple and very tasty.
Cook: 1h
Servings: 4
Ingredients
- Yeast-free puff pastry – 350 g
- Champignons – 400 g
- Sour cream – 70 g
- Onions – 80 g
- Fresh parsley – 10 g
- Salt to taste
- Ground black pepper – to taste
- Dried Provencal herbs – 0.5 teaspoon
For frying
- Butter – 40 g
- Vegetable oil – 2 tbsp
To lubricate the strudel
- Egg – 1 pc.
For sprinkling on the strudel
- Sesame seeds – 0.5 tbsp
- Flax seeds – 0.5 tbsp
Directions
- Prepare the required foods.
Remove the puff pastry from the freezer in advance.
- Peel, rinse and dry onions. Cut the onion into small cubes.
- It is better not to wash the champignons in running water, but simply wipe them with kitchen napkins so that the mushrooms do not absorb excess liquid.
Cut the mushrooms into small cubes. - Heat a frying pan, put butter in it, pour in vegetable oil and wait until the butter disperses.
Put the onion and mushrooms in the pan and fry, stirring occasionally, for 5-6 minutes, until all the liquid from the mushrooms evaporates and the mushrooms and onions are browned. - Rinse the parsley, shake and chop finely.
Add sour cream, parsley, salt, ground pepper and Provencal herbs to the pan.
- Stir the mushrooms with sour cream and heat for a few minutes. Cool the mushroom filling slightly.
- Turn on the oven to heat up to 180 degrees.
Roll out the dough into a thin layer. - Spread the mushroom filling in an even layer on the prepared dough, a little short of the edges.
- Shake the egg in a bowl. Brush the edge of the dough with an egg. Gently roll the dough into a roll so that the filling is inside.
- Cover the baking sheet with parchment. Put the roll on a baking sheet and make small cuts so that excess moisture comes out during the baking process.
Grease the roll with an egg. - Sprinkle the roll with sesame and flax seeds and send to the oven preheated to 180 degrees for 35-40 minutes.
- The mushroom strudel is ready.
- The strudel can be served immediately.
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