Strudel with mushrooms and cheese
Crispy browned strudel with mushrooms and cheese
Ingredients
| BATTER: |
| flour 320 g |
| vegetable oil 70 ml |
| warm water 40 ml |
| salt a pinch |
| FILLING: |
| mushrooms 600 g |
| onion 1 pc |
| garlic 2 cloves |
| dried thyme 1/3 tsp. |
| dried basil 1/4 tsp. |
| dry white wine 50 ml |
| cream (10%) 150 ml |
| hard cheese 150 g |
| melted cheese "Amber" 1 piece |
| butter 100 g |
| salt and pepper to taste |
Instructions
Step 1
Prepare the dough. Pour warm water and vegetable oil into the sifted flour, add salt. Knead the dough, wrap it in cling film and leave it for 30 minutes.
Step 2
Prepare the filling. Fry the chopped onion, garlic and dried herbs in 2/3 of the butter. Add the chopped mushrooms and fry until cooked through. Pour in the wine, evaporate the alcohol, then add 100ml cream and the processed cheese. Stir until the cheese has completely dissolved, then set the filling aside.
Step 3
On a pre-greased oiled table, roll out the dough very thinly and brush with the remaining melted butter. Leave 2 tablespoons of the filling for the sauce and spread the rest evenly over the surface of the dough. Sprinkle grated hard cheese on top and carefully roll up the roll. Pinch the edges, place the strudel on a baking tray with the seam down and grease with butter. Bake at 180 degrees for 20 minutes.
Step 4
Prepare the sauce. Combine the rest of the filling with the remaining cream and whisk with a blender.
Step 5
Serve the mushroom strudel with the sauce.
