Mushroom and mozzarella strudel recipe of 26-03-2009 [Updated on 29-08-2018]
The Mushroom and Mozzarella Strudel is a recipe that I improvised the other night for dinner. I made a salty strudel pastry and stuffed it with mixed sautéed mushrooms and mozzarella. These savory strudel they are a very quick rustic to prepare because the dough does not need either leavening or resting times. So it's an ideal recipe if you suddenly have guests;)
How to make mushroom and mozzarella strudel
Prepare the sautéed mushrooms.
Prepare the strudel dough by placing the flour, egg, salt and butter into flakes in a bowl.
Start working the dough with your fingertips until it becomes the consistency of breadcrumbs.
Gradually add the necessary lukewarm water and knead the strudel dough until the dough is smooth and firm.
(I used a medium egg and the dough absorbed about 50ml of water)
On a floured pastry board, roll out rectangular strudel strips.
Cut the strips in half and on one end place a tablespoon of sautéed mushrooms and the diced mozzarella, leaving the edges free.
Roll up the mushroom and mozzarella strudel by pressing on the edges to close the pasta.
Arrange the mushroom and mozzarella strudel on a non-stick baking tray and with a knife make transversal cuts on their surface.
Bake at 180 ° C for about 20 minutes, then let the mushroom strudel cool and serve.
To see the sweet version of the strudel dough, I leave you the link of the apple strudel.