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Crunchy strudel with mushrooms and roquefort sauce
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Ingredients
Directions
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Preheat the oven to 170 ° C.
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Cut all the mushrooms into thin slices, finely chop the garlic and chop the red onion.
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Put the oil in a large frying pan and fry the mushrooms on high heat with the garlic and onion.
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Chop the parsley and cut the bread into small pieces.
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If the mushrooms are nicely brown, season them with salt and pepper.
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Finally add the bread and parsley and fry well.
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Remove the filo dough from the packaging and put four sheets together.
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Place the fried, if necessary leaked mushrooms and roll the dough tight.
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Brush the roll with the beaten egg and bake the strudel in the oven for 10 minutes.
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In the meantime, cut the spring onion into thin rings.
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Heat the crème fraîche with the Roquefort and any mushroom liquor and let the cheese melt with stirring.
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Remove the strudel from the oven and cut it into portions at an angle.
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Pour the sauce over the strudel and sprinkle with the chopped spring onion.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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