Mushroom strudel

Mushroom strudel

Structure (for 4 portions):

500g fresh champignons (or 1 small jar of the sterilized MIKADO mushrooms)
150g torments
75g hard cheese
30g pine nuts (it is possible to replace cashew or walnut)
3 tbsps of the olive oil MIKADO
1 tbsps of desi
1 egg

Stuffing:

- 3 shooters of green onions
- 2 tbsps of olive oil
- salt, pepper – to taste

And also 1 tablespoon of desi for greasing of form.

Preparation:

1. We connect flour, salt, 2 tablespoons of olive oil and egg in bowl, properly we mix. Gradually we pour 50ml warm water and we knead homogeneous dough. We create sphere of dough, we grease it with desi and we leave in bowl at the room temperature for 40-50 minutes.

2. At this time slightly we fry pine nuts on frying pan.

3. If mushrooms fresh, but not sterilized ready, them it is necessary to clean and largely to cut. Then to fry on olive oil and to add to them small cut onions. We salt and pepper to taste, we add nutlets and we fry 3-5 more minutes. We throw back ready stuffing on colander.

4. Now we do strudel: we roll dough and on it we spread stuffing, leaving at the edges of 3-4 cm of free dough. From above on stuffing we rub cheese. We turn dough in roll, and we grease it with frothed eggs. Roll is spread on the oiled baking tray and we put in the oven warmed to 220 °C for 30-40 minutes.

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