Strudel with mushrooms and onions
4 servings
30 minutes
Mushroom and onion strudel is a refined representative of Austrian cuisine, where traditionally sweet strudels are transformed into hearty, aromatic dishes. This recipe combines flaky pastry with a delicate filling of mushrooms, sautéed onions, and boiled eggs, enhanced with garlic and spices. The golden crust of the crispy dough hides a juicy mushroom filling rich in flavor inside. The dish is perfect as an appetizer or light dinner and can be served with sour cream or creamy sauce. Its warm, rich taste makes it ideal for cozy family evenings. In Austria, such strudels are found in village inns where they are served with a glass of white wine or herbal tea. This combination of simplicity and sophistication makes strudel universal and beloved by many.
1
Thaw the dough at room temperature.
- Puff pastry: 200 g
2
Chop the onion into cubes and sauté in butter until soft. Slice the mushrooms thinly, add to the onion, and fry until cooked.
- Onion: 1 head
- Butter: 1 teaspoon
- Fresh champignons: 500 g
3
Boil the eggs, cool them, peel and chop. Mince the garlic. Add the eggs and garlic to the mushroom mixture. Season the filling with salt and pepper. Cool down.
- Chicken egg: 2 pieces
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
4
Preheat the oven to 200 degrees. Grease a baking tray with vegetable oil and place the dough sheet. Spread the mushroom filling on one edge and fold in half (the sheet should not be too wide. If the purchased dough is square, it's better to cut it in half and make two small strudels).
- Vegetable oil: 0.5 teaspoon
5
Bake for 30 minutes.