Mushroom Strudels with Parsley Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 563 cal. | (27 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 113.4 μg | (189 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 6.1 mg | (102 %) | ||
| Biotin | 50 μg | (111 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,401 mg | (35 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 kilogram Mushrooms (mixed)
- 1 onion
- 2 Tbsps chopped parsley
- 2 Tbsps Tomato paste
- 2 Tbsps salt
- peppers
- 2 Tbsps olive oil
- 250 grams Pastry flour
- 2 Tbsps vegetable oil
- 1 egg
- salt
- 1 egg yolk
- 2 Tbsps Whipped cream
- vegetable oil
- Chives
- 1 bunch parsley
- 100 grams Sour cream
- 400 milliliters Vegetable broth
- 1 bunch parsley
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
Preparation steps
Rinse and mince mushrooms. Peel and mince onion. Heat olive oil in a pan and add onion. Then add mushrooms and cook until dry. Stir in tomato paste and cook for a few minutes, then season with salt, pepper and parsley.
Combine flour, oil, egg and salt with some lukewarm water and knead into a smooth dough. Place dough in a warm bowl, cover and let rise for about 1 hour.
Roll out dough and cut out 15 cm (approximately 6-inch) squares. Add mushroom mixture to squares and fold over to seal strudel. Combine egg yolks and cream and sprinkle onto strudels. Grease a baking sheet with oil and bake strudels in an oven preheated to 200°C (approximately 400°F) for about 20 minutes. Remove and let cool.
Rinse parsley, shake dry and mince leaves. Boil vegetable stock, stir in sour cream and cook briefly. Season with salt, pepper and lemon juice. Stir in parsley.
Serve strudels with sauce.
