Mushroom Strudel

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
• ground pepper
• 1 tbsp butter
• 2 tbsp breadcrumbs
• 1 egg yolk
• 2 tbsp milk
• 200 ml forest mushroom stock
• 200 g crème fraîche
• Salt
• ground pepper
• 2 tbsp cognac (or brandy)
• 1 tbsp dark sauce thickener

Instructions

1. 1.

   Knead all ingredients into a soft, non-sticky dough. Brush the surface with oil and let the dough rest covered for about 30 minutes.

2. 2.

   Roll the dough on a large floured cloth into a big rectangle, pulling it as thin as possible with your hands (over the backs of your hands).

3. 3.

   For the filling, clean the mushrooms and slice them. Peel and finely dice the onions. Rinse the chives, shake dry, and cut them into fine ribbons. Fry the bacon in hot oil until golden yellow. Remove the bacon cubes. Sauté the mushrooms in the same oil 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 over the dough. Sprinkle breadcrumbs on top.

6. 6.

   Distribute the mushrooms, bacon, and half of the chive ribbons onto the dough.

7. 7.

   Lift the cloth to roll the strudel and place it seam side down on a baking sheet lined with parchment paper. Whisk together the egg yolk and milk, brush the strudel with this mixture, and bake in a preheated oven (electric stove: 200°C, gas stove: level 3) for 40 minutes.

8. 8.

   For the sauce, bring the reserved mushroom stock and crème fraîche to a boil. Season with salt and pepper. Stir in the cognac and thicken with the sauce thickener.

9. 9.

   Slice the strudel into pieces, sprinkle remaining chive ribbons on top, and serve with the sauce.