Potato strudel with mushrooms II

Last Updated on November 27, 2024

Potato dough wrap filled with sauteed mushroom, carrot and leek mixture, brushed with egg, baked in the oven until golden brown.

Ingredients:

600 g of boiled potatoes

.

200 g of wholemeal flour 200 g fresh mushrooms 2 tbsp butter 4 pcs of eggplant 2 pcs carrots 1 pcs small leek yolk for spreading flour for rolling ground pepper salt

Procedure:

1. 1. Then pour the mixture over 3 eggs, let them stir, stir to solidify and remove from heat
3. Peel the cooled boiled potatoes, finely grate or mash, add 1 egg, semi-coarse flour and quickly make a dough
4. Roll out the dough on a floured surface into a sheet, brush it with the prepared cooled filling, roll it up, place it on a baking sheet lined with baking paper, brush it with beaten egg yolk, place it in a preheated oven at 180 °C and bake until golden brown (about 30 minutes)
5. Cut the finished strudel diagonally into pieces and serve warm or cold.