Strudel with mushrooms and asparagus.

Strudel with mushrooms and asparagus.

Strudel with mushrooms — great food for vegetarians and people who observe fasting. One needs only to choose the right recipe for the dough and filling.

INGREDIENTS
mushrooms — 250 g
grated Gruyère cheese — 100 g
peeled walnuts — Article 1.5. l.
green asparagus — 200 g
salt — to taste
butter — 4 tbsp. l.
lemon (juice) — 1 tsp..
butter for greasing
bread crumbs — Article 1.5. l.

For the dough:

egg — 1 pc.
vegetable oil — 1 tbsp. l.
salt — to taste
flour — 300 g

RECIPE

From the sifted flour, eggs, a pinch of salt and 125 ml of warm water to knead a soft dough. Roll into a ball, put in a bowl, grease Article 0.5. l. vegetable oil, cover and leave for 30 min.

Prepare the filling. Asparagus wash, dry, cut into small pieces and boil in a small amount of salted water for 4 minutes. Drop the asparagus in a colander and bowl in the shift.

Mushrooms washed and cut into thin plates. In a frying pan heat 1 tbsp. l. butter. Put the mushrooms, season with salt and cook 6-8 min., Until golden brown. Sprinkle with lemon juice, cook for 30 seconds. Transfer to a plate.

In the same frying pan melt the remaining butter, put the bread crumbs and fry, stirring, for 2 minutes. Walnuts chopped with a knife into small crumbs and mix with breadcrumbs. Allow to cool.

Place the dough in the middle of a linen cloth, thickly floured, roll out into a thin layer and drizzle with remaining oil. Hands, powdered with flour, stretch the dough size towels. Put an even layer over the dough mixture of crackers and nuts.

Preheat oven to 180 ° C. Baking grease. Put the dough on the asparagus, mushrooms and sprinkle with cheese. Lift the cloth, gently roll the strudel into roll. Pinch the open edge of the roll. Strudel lay out on a baking sheet, drizzle with melted butter. Bake for 30 minutes.

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