Strudel with Mushroom Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,892 cal. | (90 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 104 g | (90 %) | ||
| Carbohydrates | 176 g | (117 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.9 g | (53 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 10.5 μg | (53 %) | ||
| Vitamin E | 16.3 mg | (136 %) | ||
| Vitamin K | 97.4 μg | (162 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 30.7 mg | (256 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 10.1 mg | (168 %) | ||
| Biotin | 89.1 μg | (198 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 2,396 mg | (60 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 109 μg | (55 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 52.6 g | |||
| Uric acid | 343 mg | |||
| Cholesterol | 417 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the filling
- 150 grams onions
- 400 grams fresh button Mushroom
- 2 Tbsps butter
- 1 Tbsp freshly chopped parsley
- 100 milliliters white wine
- 1 tsp cornstarch
- salt
- peppers (from the mill)
- Nutmeg
- Pastry flour (for the work surface)
- 30 grams melted butter
- For the dough
- 200 grams Pastry flour
- ½ tsp salt
- 1 egg
- 2 Tbsps vegetable oil
- 4 Tbsps lukewarm water
- 2 Tbsps melted butter
Preparation steps
For the dough: Place all the dough ingredients in a bowl and knead until a smooth dough is formed. Knead the dough into a ball, place on a plate, brush with oil and let it rest under a warmed bowl for about 30 minutes.
For the filling: Peel the onions, brush the mushrooms to remove debris and cut both the onion and mushrooms into thin slices. In a small bowl, whisk together the cornstarch and about 1 teaspoon of water to make a slurry. Warm the butter in a pan over medium heat. Add the onions and cook until soft. Add the mushrooms, pour in the wine, add the slurry to thicken, stir in the parsley, salt, pepper and nutmeg.
Preheat the oven to 200°C (approximately 395°F) top and bottom heat.
Roll out the dough on a lighly floured kitchen towel into a rectangle, cutting off the thicker outer edges. Spread the filling over the dough in a thin layer, leaving about an 1-inch border. Fold the left and right edges of the strudel over the filling. Using the kitchen towel, carefully roll the strudel into a log. Place with the seam side down on a baking tray lined with parchment paper. Brush with melted butter and bake until golden brown, about 40 minutes. Remove from oven and let cool slightly. Serve sliced on a platter.
