Savory strudel with mushrooms and potatoes

Submitted by enr on 30 Jan 2013
2-3 thin filo pastry sheets
25 ml olive oil or sunflower oil
1 onion and 1 clove garlic
400 g mushrooms
400 g potatoes
75 g whipped cream
1 egg
50 g cottage cheese
white pepper, salt
shnitlauh (Garvanski onions) or parsley
Savory strudel with mushrooms and potatoes
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Mushrooms are cut into thin pieces and sauté with a little oil for about 10 minutes. Peel the potatoes, cut into thin slices and also smothered in about 15 minutes (stirring to avoid sticking and can add a little water - I added than that released stewed mushrooms). Chopped onion stew for 10 minutes, add crushed garlic, stir and add the mushrooms. Confusing nice and add potatoes. Remove mixture from heat and add the cottage cheese and cream. Egg is divided into yolk and egg white, egg white is added to the mixture, add salt, put and other spices and confused. Spread out the peel, the lower half is smeared with egg yolk and a little cream. On the second put the filling and rolled gently roll. Spread with remaining yolk and optional sprinkle with sesame seeds. Bake on oven paper redness of 180C degrees.
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30 Jan 2013