Crunchy strudel with mushrooms and roquefort sauce

Name: crunchy strudel with mushrooms and roquefort sauce
Total time: 40 min
Yield: 4
Ingredients: 1 tray Chestnut mushroom; 1 tray shiitake; 1 tray oyster mushroom; 1 tray mushroom; 2 clove garlic; 50 ml olive oil; 1 Red onion; 1 tray leaf parsley; 2 slices White bread; 2 package filo pastry; 1 egg; 1 bunch bunch onion; 100 ml creme fraiche; 50 gram Roquefort

Ingredients

Directions

Preheat the oven to 170 ° C.
Cut all the mushrooms into thin slices, finely chop the garlic and chop the red onion.
Put the oil in a large frying pan and fry the mushrooms on high heat with the garlic and onion.
Chop the parsley and cut the bread into small pieces.
If the mushrooms are nicely brown, season them with salt and pepper.
Finally add the bread and parsley and fry well.
Remove the filo dough from the packaging and put four sheets together.
Place the fried, if necessary leaked mushrooms and roll the dough tight.
Brush the roll with the beaten egg and bake the strudel in the oven for 10 minutes.
In the meantime, cut the spring onion into thin rings.
Heat the crème fraîche with the Roquefort and any mushroom liquor and let the cheese melt with stirring.
Remove the strudel from the oven and cut it into portions at an angle.
Pour the sauce over the strudel and sprinkle with the chopped spring onion.