Mushroom strudel with rice

Name: Mushroom strudel with rice
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 125 g Rice (e.g. basmati); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (270 g) R; 1 Onion; 250 g small mushrooms; 400 g Chinese cabbage; 3-4 Stem(s) Dill; 2 TABLESPOONS Oil; 1 Egg Yolk; 3 TABLESPOONS Whipped cream; 3-4 Tbsp mayonnaise; 150 g Schmand; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

125 g Rice (e.g. basmati)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (270 g) R
1 Onion
250 g small mushrooms
400 g Chinese cabbage
3-4 Stem(s) Dill
2 TABLESPOONS Oil
1 Egg Yolk
3 TABLESPOONS Whipped cream
3-4 Tbsp mayonnaise
150 g Schmand
baking paper

Directions

1
Put rice in well 1⁄4 l boiling salted water. Cover and cook for about 15 minutes. Let dough rest for about 10 minutes at room temperature.
2
Peel and chop the onion. Clean, wash and halve the mushrooms. Clean, wash and cut cabbage into fine strips. Wash and chop the dill.
3
Fry the mushrooms and onion in hot oil. Fry the Chinese cabbage for 2-3 minutes. Season everything with salt and pepper. Drain the rice if necessary, stir dill into the vegetables with 2⁄3 Season to taste.
4
Roll out the dough. Place the rice mixture lengthwise as strips in the middle. Cut the dough diagonally into 2 cm wide strips on both long sides. First fold the ends of the dough, then the strips alternately overlapping over the filling.
5
Mix the egg yolk and cream. Spread the roll with it. Bake in a hot oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 40-50 minutes. Mix mayonnaise, sour cream and the rest of the dill, season to taste.