Mushroom strudel

Ingredients for 4 servings:

• 250 g flour
• 2 tbsp oil
• 2 eggs
• 500 g mushrooms
• 4 spring onions
• 2 tbsp parsley, chopped
• 40 g bacon cubes
• 2 tbsp sour cream
• 100 g mountain cheese, thin slices
• 2 tbsp milk
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

Knead the flour, oil, 1 egg, a pinch of salt, and 100 ml of water. Wrap in cling film and let rest for 1 hour. Slice the mushrooms and slice the spring onions. Fry the bacon in a pan, add the leek, and fry for 2-3 minutes. Add the mushrooms and fry. Season with salt and pepper. Stir in the parsley and sour cream. Roll out the strudel dough thinly on a floured surface and stretch it out over the back of your hand until it is almost transparent. Top with the cheese and spread the mushroom mixture on top. Fold the strudel in on three sides and roll it up using a tea towel. Place the strudel seam-side down on a baking sheet lined with baking paper. Separate the remaining egg. Whisk the egg yolk with the milk and brush the strudel with it. Bake for approx. 40-50 minutes at 180°C.