Mushroom and Asparagus Strudel
Strudel with mushrooms and asparagus
- champignons – 250 g
- grated Gruyere cheese – 100 g
- peeled walnuts – 1.5 tbsp.
- green asparagus – 200 g
- salt – to taste
- butter – 4 tbsp.
- lemon (juice) – 1 tsp.
- butter for greasing
- breadcrumbs – 1.5 tbsp.
- egg – 1 pc.
- vegetable oil – 1 tbsp.
- salt – to taste
- flour – 300 g
- Knead a soft dough from sifted flour, an egg, a pinch of salt, and 125 ml of warm water. Roll into a ball, place in a bowl, brush with 0.5 tbsp of vegetable oil, cover, and let rest for 30 minutes.
- Prepare the filling. Wash the asparagus, dry it, cut it into small pieces, and boil it in a small amount of salted water for 4 minutes. Drain the asparagus in a colander and transfer it to a bowl.
- Wash the mushrooms and slice them thinly. Heat 1 tablespoon of butter in a frying pan. Add the mushrooms, season with salt, and fry for 6–8 minutes, until golden brown. Sprinkle with lemon juice and cook for another 30 seconds. Transfer to a plate.
- In the same pan, melt the remaining butter, add the breadcrumbs, and fry, stirring, for 2 minutes. Chop the walnuts finely with a knife and mix with the breadcrumbs. Let cool.
- Place the dough in the center of a generously floured linen napkin, roll it out thinly, and sprinkle with the remaining vegetable oil. Using floured hands, stretch the dough to fit the napkin. Spread the breadcrumb-nut mixture evenly over the dough.
- Preheat oven to 180°C. Grease a baking sheet. Place the asparagus and mushrooms on the dough and sprinkle with cheese. Lift the napkin and carefully roll the strudel into a roll. Pinch the open edges of the roll. Place the strudel on the baking sheet and drizzle with melted butter. Bake for 30 minutes.
And don't be surprised by this strudel! You try it first, and then you say that such pastries can only be made with cherries or apples.
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What's the most delicious apple strudel? It's the one made skillfully, but always with love and passion. Any experienced home cook will confirm that somehow, dough "senses" the emotional state of the person making it. So, if you're feeling down, try to calm down a bit first. Incidentally, mental balance is especially important for making apple strudel: you'll need endurance and patience. First, to carefully, deliberately, and sensitively knead the dough, then to form it into a thin, flawless layer. And then, to calmly respond to your family's endless questions about how much longer they have to wait (the aromas from the kitchen will be simply driving you crazy). What's interesting is that once this, undoubtedly the most delicious strudel, is ready, your bad mood will disappear without a trace. It's a proven fact!
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Lavash strudel with apples and nuts is a true gift for those with a sweet tooth who don't want to spend too much time at the stove. This recipe is also a lifesaver when guests forgot to call ahead and threaten to show up in the next half hour. Then you quickly head to the nearest store, pick up some thin lavash bread, and some apples if you don't have any at home. And then everything happens incredibly quickly! Slice the apples, spread them on the buttered lavash, roll them up, and pop them in the oven. Put on the kettle, set the table, greet your guests... And then, with a flourish, serve the lavash strudel with apples and nuts—appetizing, fragrant, and incredibly delicious!